• 2 chicken breasts
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cooking oil
• 1 1/2 cups chunky salsa
• 1/2 cup frozen corn
• 1 cup grated mexican style cheese
•  Cilantro, to serve

Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper. 

Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.

Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through. 

Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.

Nutrition information: serving: 1 serving = ¼ of the recipe, calories: 310kcal, carbohydrates: 12g, protein: 33g, fat: 15g, saturated fat: 7g, polyunsaturated fat: 1g, monounsaturated fat: 5g, trans fat: 1g, cholesterol: 102mg, sodium: 1336mg, potassium: 784mg, fiber: 2g, sugar: 4g, vitamin a: 844IU, vitamin c: 5mg, calcium: 240mg, iron: 1mg

Courtesy of https://www.theendlessmeal.com/