Simple Salsa Chicken

Simple Salsa Chicken over Cilantro-Lime Couscous Simple Salsa Chicken 4 skinless boneless chicken breast halves pounded to even thickness (1 pound, 3-5 ounces) 1 packet taco seasoning 1 and 1/2 cups medium (or mild) chunky salsa 1 cup 4 Cheese Mexican cheese 1 can (15 ounces) corn I use Southwest Corn (has poblano and red peppers mixed in) 1 can (15 ounces) black beans Cilantro-Lime Couscous 1 cup couscous 1 teaspoon minced garlic 1 teaspoon olive oil 1 teaspoon salt 2 cups chicken broth or stock 1 lime juiced and zested 1/2 cup chopped cilantro Optional additions: avocado, sour cream, additional cilantro Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 pan and set aside. Massage the packet of the taco seasoning into the chicken breast halves and place in the pan. Add in the drained and rinsed corn and black beans around the chicken. Pour the salsa on top. Bake for 22-32 minutes or until the chicken is cooked all the way through (It's tender and the juices run clear, internal temperature of 165 degrees F). Sprinkle the cheese evenly over the chicken and bake for another 3-5 minutes or until cheese is melted. While the chicken is cooking, prepare the couscous. Bring the chicken broth to a boil. Stir in the couscous, minced garlic, olive oil, and salt. Turn off the heat. Place the lid on the pan and let the couscous absorb into the broth for about 5-6 minutes. Lightly fluff with a fork. Add in lime zest, lime juice and chopped cilantro. Place the cooked chicken over the prepared couscous and add additional cilantro, sour cream, avocado or any other toppings desired!