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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food storage bag combine lemon juice, all but 1 teaspoon of the lime juice, 2 tablespoons cilantro, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to make marinade. Add chicken, seal and shake the bag to coat chicken evenly. Place in refrigerator for at least one hour. Remove chicken ½ hour before cooking. | 2. Make salsa by turning broiler on high. Form two pieces of Reynold’s Wrap foil into two shallow bowls. Place jalapeno and ear of corn in foil to prevent from rolling under broiler. Place both the jalapeno and corn on a baking sheet under the broiler on highest oven rack. Broil turning often until jalapeno is completely charred and corn is slightly charred on all sides. Do not turn off broiler. | 3. Place charred jalapeno in a small bowl and cover with Reynold’s Wrap foil. Set aside for five minutes. Meanwhile slice kernels off cob and place in a bowl. Add black beans, tomatoes, onion, ½ tablespoon olive oil, remaining cilantro, lime juice, and salt. Remove jalapeno from bowl and peel off charred skin. Slice off both ends. Cut a slit down the jalapeno and remove the seeds. Finely chop jalapeno and stir into the corn mixture. Cover and set aside. | 4. Heat a remaining olive oil in a grill pan or skillet over medium heat. Remove chicken from marinade and cook 4 minutes per side or until cooked through. Remove chicken from pan and place on a baking sheet lined with Reynold’s Wrap foil. Sprinkle with Monterey Jack cheese. Place under broiler for 1-2 minutes or until cheese is melted and bubbly. Place chicken on serving dish. Spoon roasted corn salsa over top of chicken and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
lime juice	2		divided	7.5625	2.5469999999999997	0.127	0.0212
cilantro	1/4	cup	minced divided	0.92	0.1468	0.0852	0.0208
extra virgin olive oil	1/4	cup	divided	-	-	-	-
kosher salt	2	teaspoons	divided	-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
jalapeno	1			-	-	-	-
corn	1	ear	shucked sweet	122.98	26.741	4.6761	1.9305
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
grape tomato	1/2		chopped	-	-	-	-
red onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
monterey jack cheese	1	cup	shredded	-	-	-	-
reynolds wrap foil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.