Ingredients

• 1 lb boneless chicken cutlets
• 1 teaspoon adobo seasoning
• ⅛ teaspoon pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• ½ teaspoon ground cumin
• ½ cup pre-sliced green onions
• 1 lime (for juice, rinsed)
• ¾ cup coconut milk
• ½ teaspoon kosher salt

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper (wash hands).
2. Place butter in pan; swirl to coat. Add chicken (wash hands); cook 2-3 minutes on each side or until browned and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan (reserve other half for another use); stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Ingredients

• 12-16 sprigs fresh cilantro (rinsed)
• 2 (15.25-ounce) cans black beans (drained)
• 1 (11-ounce) can Mexican-style corn (drained)
• 1 cup pre-diced fresh tomatoes
• ½ cup pre-sliced green onions
• ¾ cup red wine vinaigrette
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)