Chicken with Corn Salsa Recipe

Another week in the field, but fun thing is this project is in Charlotte so I get to come home every night!

The other night I felt like making something really easy, but didn't want to have to resort to a box. Ok, I did use a jar of something, but for the most part it was a very fresh food dinner, the flavors went well together and with very little time involved(15-20 minutes).

1 jar of Trader Joe's Corn and Chile Tomato-less Salsa
4 chicken breasts
1 head of broccoli
8 oz of sliced baby bella mushrooms
polenta
paprika
cumin
salt
pepper
grapeseed oil (healthy and relatively low fat)

Heat a few Tbs. of grapeseed oil in a large frying pan,season chicken with cumin, salt, pepper and paprika. When oil is hot add the chicken breasts.

Meanwhile, slice the polenta (I've never had polenta before so don't know if I was doing this the traditional way) into 1/4" slices and add to the pan with the chicken.

Heat a pot of water to boiling. Meanwhile cut the broccoli and then add to the pot of boiling water.

Heat another pan with 1 Tbs. of grapeseed oil.

Flip the chicken and polenta after lightly brown. Add corn salsa.

Add mushrooms to new pan of hot oil and saute until brown.

Serve with the corn salsa on top of the chicken and polenta, with mushrooms and broccoli on the side.