Wednesday, July 21, 2010

CEiMB - Chicken with Warm Tomato Corn Salsa

Loved this.  So light and delicious.  And healthy.  And easy to prepare.

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!

INGREDIENTS:

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

INSTRUCTIONS:
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.

8 comments:

Bri said...

Agreed; this was such a perfect summer meal! I converted my chicken into little sliders, but I kept the tomato-corn salad the way it was. I wouldn't have changed it for the world; it was just so good.

Joanne said...

Ditto on the great pick for a summer meal. We really enjoyed this dish. It has so much more taste than it seems like it would based on the ingredients.

Danica's Daily said...

Yeah, I am so glad you liked it. I LOVE your BIG slices of AVOCADO! We really enjoyed this recipe too and I can definitely see it making a reappearance because it was so easy.

Thanks for cooking with me this week :D

Kayte said...

Well, this did not get made before I left town for the week, so guess it will be one of the top things on the list when I return. Still at Purdue, still breathing chlorine in and out and getting bleacher butt..two more days to go!!! Your plate looks like the epitome of healthy eating...I can't wait to make this...inspiration aplenty here looking at yours!

Liz said...

It was easy to prepare with a big flavor pay-off.

chayacomfycook said...

My husband does not like avocado so I left it out but I look at your photo and see why it should be there. It is a good balance to the corn and tomatoes.

My kids are big avocado fans and they would have loved this.

Thanks for getting the recipe. I am so glad I made it.

Sarah said...

Looks delicious! What a great summer meal!

thenotsoskinnykitchen said...

Great job, Peggy! I loved how quickly this all came together, and you're right that it was the perfect summer weeknight meal :)