Black bean corn salsa with portobello mushrooms and chicken
Indulge in a flavorful black bean corn salsa salad featuring savory portobello mushrooms and tender chicken. A delightful mix of textures and tastes.
Ingredients:
- 230g portobello mushrooms, wiped and sliced
- 14-ounce jar black bean corn salsa
- 4 chicken breasts, boned and skin removed and cut into strips
- 1 tablespoon olive oil
Instructions:
- Cook mushrooms in 3 to 4 tablespoons of unsalted butter until they soften, which should take around 5 minutes over medium heat. Mix salsa with the mushrooms and heat them together. In a wok or frying pan, stir-fry chicken strips in 1 tablespoon of olive oil until they are cooked through, which should take about 5 to 6 minutes. Mix the salsa with the chicken and serve the dish hot alongside a green salad and cornbread.
Summary:
- Calories: 1591 kcal
- Fat: 43 g
- Protein: 256 g
- Carbs: 36 g
- Potassium: 5576 mg
- Magnesium: 366 mg