Ingredients for Flat Spicy Chicken Breast With Hot Corn Tomato Salsa
- Boneless Skinless Chicken Breasts
- All Purpose Flour
- Mexican Seasoning
- Brown Sugar
- 1/4 teaspoon salt + additional for salsa
- Onion
- Canned Corn
- Canned Tomatoes
- Apple Cider Vinegar
- Sugar
- 1 tablespoon olive oil
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How to Make Flat Spicy Chicken Breast With Hot Corn Tomato Salsa
- Butterfly your chicken breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to about 1/4 inch thickness. This ensures even cooking and a crispy exterior.
- Season the chicken: In a bowl, combine 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp cayenne pepper (optional, for extra heat), 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over both sides of the flattened chicken breasts.
- Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until cooked through and nicely browned.
- Prepare the salsa: While the chicken cooks, combine 1 cup corn kernels (fresh or frozen), 1 cup chopped tomatoes, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 jalapeño, finely minced (remove seeds for less heat), and 1/4 tsp salt in a medium bowl. Gently mix.
- Assemble and serve: Top the cooked chicken breasts with the hot corn tomato salsa. Serve immediately with your choice of french fries or warm flour tortillas.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
50g
Fat
5g
Carbs
11g
