San Antonio Chicken

2 tblsp. olive oil
4 boneless skinless chicken breast halves
1 cup chopped onion
1 or 2 jalapeno peppers, seeded and chopped
8 cloves garlic, chopped
2 ribs celery, chopped
1 1/2 c. chopped tomatoes
2 cups whole kernel corn, fresh or frozen and thawed
juice and zest of 1 lime
2 tblsp. chili powder
salt and pepper to taste
sliced black olives, optional

Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; saute until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeno pepper, garlic and celery; set aside.

Combine chopped tomatoes with corn kernels, lime juice and grated peel, and chili powder.

When chicken is cooked, remove to a large clean platter. Add the onion and garlic mixture to the hot skillet; saute until onion is tender, about 5 minutes. Pour tomato and corn mixture into skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 minutes. Taste; season to taste with salt and pepper. Serve chicken with vegetable mixture, garnish with black olive slices, if desired. Serve with hot brown rice. Serves 4.



Number of Servings: 4

Recipe submitted by SparkPeople user AMH4959.