Chicken with Cherry-Black Bean Salsa
Serves 6

You'll need a cherry or olive pitter to make this recipe, but the pitting goes pretty quickly once you get the hang of it. Try to make the salsa at least an hour ahead of time so the flavors will have time to blend.

- Jessica Siegel, Registered Dietitian

Ingredients
1 ¼ pounds fresh red cherries, pitted, halved
1 15-ounce can Westbrae Naturals organic black beans, rinsed and drained
1 ear white corn, husked, kernels cut off the cob
1 large organic tomato, preferably heirloom, diced
1/2 medium red onion, diced (about 1 cup)
1 large green jalapeño pepper, seeded and minced
1 clove Melissa's organic garlic, minced
1/2 cup fresh cilantro leaves, minced
1-2 tablespoons fresh lime juice
1/4 teaspoon Morton's kosher salt
24 ounces Rosie organic chicken breasts
3/4 teaspoon salt
3/4 teaspoon pepper

Directions
– Combine the cherries, black beans, corn, tomato, onion, jalapeño pepper, garlic, cilantro, kosher salt and lime juice in a large mixing bowl. Mix well and refrigerate at least one hour or overnight.
– Season both sides of chicken breasts with salt and pepper. Broil about four minutes on each side, using tongs to turn them and remove them from the oven (this seals in the juiciness best). Let stand for about five minutes then slice each breast against the grain into ½-inch thick medallions. Arrange on a platter and top with salsa.

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