Wednesday, July 21, 2010
CEiMB - Chicken with Warm Tomato Corn Salsa
I made one change and used regular tomatoes instead of the grape tomatoes it called for simply because I had regular ones from my garden. And I grilled the chicken instead of pan frying.
But all in all, it's a great dish for a weeknight dinner when you are running short on time. I highly recommend it.
Thanks to Danica of Danica's Daily for choosing this. She has a fabulous blog. Go check it out!
1 1/4 lbs thin cut skinless boneless chicken breasts
2 Tbsp’s Cajun Seasoning
Nonstick cooking spray
2 tsp Extra Virgin Olive Oil
4 scallions, minced, white and green separated
2 cloves garlic, minced
2 pints grape tomatoes, halved
2 c corn kernels (from 3-4 ears fresh uncooked corn or frozen)
Sea Salt & Black Pepper to taste
1 ripe avocado, pitted, peeled, sliced
3 Tbsp’s fresh lime juice or 1 lime cut into wedges
3 Tbsp’s cilantro, roughly chopped
1. Spray chicken with nonstick cooking spray and sprinkle/rub in the Cajun seasoning.. Heat outdoor or indoor grill to medium high heat. Grill chicken until cooked through, about 4-5 minutes per side. Transfer chicken to a plate and cover with foil to keep it warm.
2. Add the 2 tsp oil to the pan, over medium high heat. Add scallion whites, cooking and stirring for 1 minute. Add the garlic. Cook and stir 30 seconds more. Add the tomatoes and corn to the pan. Cook until softened, about 3 minutes. Stir in the scallion greens and season with sea salt and pepper to taste.
3. Place 1 cup of the vegetable mixture on each plate. Top with chicken breast and slices of avocado. Sprinkle with cilantro, lime juice or wedge and serve.