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Taco Chicken with Corn Salsa

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Taco Chicken with Corn Salsa
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Taco chicken served with corn salsa makes a flavorful dinner that is ready in 20 minutes – perfect if you love Mexican cuisine.
Updated Aug 20, 2010

Ingredients

  • 1 envelope (1 1/4 ounces) taco seasoning mix
  • 4 boneless, skinless chicken breast halves (1 1/4 pounds)
  • 2 tablespoons vegetable oil
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 medium avocado, pitted, peeled and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Steps

  • 1
    Reserve 2 teaspoons of the taco seasoning mix in medium bowl. Coat chicken with remaining taco seasoning mix.
  • 2
    Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
  • 3
    While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently. Serve salsa with chicken.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the salsa ahead of time, but be sure to add the avocado just before serving to preserve its color and texture.

Nutrition

355 Calories, 17g Total Fat, 30g Protein, 26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
155
Total Fat
17g
Saturated Fat
3g
Cholesterol
75mg
Sodium
600mg
Total Carbohydrate
26g
Dietary Fiber
5g
Protein
30g
% Daily Value*:
Iron
14%
14%
Exchanges:
4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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