Use a fairly thick bottled salsa here so it will coat the chicken well. Some store-bought salsas—especially the refrigerated type—are too watery for this barbecue sauce. If your salsa seems particularly thin, you can drain it briefly in a fine-mesh sieve and then measure out 1 1/2 cups of the drained sauce.


1 1/2 cups bottled mild salsa
4 teaspoons chili powder
1/2 teaspoon oregano
4 skinless, boneless chicken breast halves (5 ounces each)
1 cup frozen corn kernels, thawed
1 tablespoon lime juice


1 In a medium bowl, stir together the salsa, chili powder, and oregano.

2 Measure out 1 cup of the salsa mixture and place it in a shallow pan big enough to hold the chicken in a single layer. Add the chicken and turn to coat well with the salsa mixture. Cover and marinate in the refrigerator for 20 minutes.

3 Meanwhile, add the corn to the bowl with the remaining salsa mixture. Stir in the lime juice.

4 Preheat the broiler. Broil the chicken 4 to 6 inches from the heat for about 8 minutes, or until cooked through. Serve the chicken with the salsa-corn mixture spooned on top. Makes 4 servings

Salsa-Marinated Flank Steak Substitute 1 pound well-trimmed flank steak for the chicken. Marinate for 30 minutes in the refrigerator. Broil for about 8 minutes for medium-rare and 1 or 2 minutes longer for medium.

Nutrition Facts

per serving: calories 224, total fat 4.3g, saturated fat 1.1g, cholesterol 78mg, dietary fiber 3g, carbohydrate 16g, protein 31g, sodium 510mg

good source of: niacin, selenium, vitamin B6

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015