Chicken & Cilantro Chimichurri & Corn Salsa

 4 chicken breasts trimmed and pounded thin

1 envelope taco seasoning

3 cups fresh cilantro

1 large garlic clove

1/4 cup lime juice

1/3 cup olive oil

1/2 tsp salt

In large Ziploc bag mix chicken with taco seasoning. Chill for 2 hours.
Meanwhile, in a food processor puree
cilantro, garlic, lime juice, olive oil and salt,
until you have a thick sauce.  

For Black Bean Corn Salsa

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels defrosted

1 red onion chopped

1 teaspoons ground cumin

3-4 fresh jalapenos chopped and seeded

1 cup fresh cilantro chopped

1 lime, juiced

1 tsp Salt

Combine all ingredients in a bowl, refrigerate for at least 1 hour.

Grill Chicken until cooked through.
Slice Cooked chicken thin, top with Chimichurri Sauce.
Serve with black bean salsa and Cheese quesadillas.

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