Taco Chicken with Corn Salsa

• 1 package (about 1 Oz. Packet) Taco Seasoning Mix
• 4 whole Boneless Skinless Chicken Breasts, Pounded Or Butterflied To Even Thickness
• 2 Tablespoons Oil, Or More If Needed
• 1 can (14 Oz. Can) Whole Kernel Corn With Red And Green Peppers (Mexicorn)
• 1 whole Medium Avocado, Peeled, Pitted, And Chopped
• 2 Tablespoons Finely Chopped Red Onion
• 2 Tablespoons Chopped Cilantro
• 1 Tablespoon Lime Juice
• 1 teaspoon Honey

1. In a medium bowl, place 2 teaspoons of the taco seasoning mix and set the bowl aside.
2. Coat the chicken pieces with the remaining seasoning mix.
3. In a skillet, heat oil over medium heat and cook chicken for 5 minutes or so, turning once, until cooked all the way through.
4. Meanwhile, add remaining ingredients to the taco seasoning in bowl; toss to combine.
5. Serve with the chicken.
6. Note: after chopping the avocado, I add a little lemon or lime juice to keep it from darkening while I am cooking the chicken.
7. You may make the salsa ahead of time, but add the avocado right before serving.

mix, chicken breasts, oil, kernel, avocado, red onion, cilantro, lime juice, honey

Taken from tastykitchen.com/recipes/main-courses/taco-chicken-with-corn-salsa/ (may not work)