NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup corn kernels

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

0.25 cup red onion

1 tbsp lime juice

2 tbsp fresh cilantro

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat 0.5 tablespoons of olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the pan and let it rest on a cutting board. In the same pan, add the remaining 0.5 tablespoons of olive oil and the corn kernels.

• 4

  Sauté the corn for 3-4 minutes until slightly charred and golden. While the corn cooks, halve the cherry tomatoes and finely dice the red onion.

• 5

  In a small bowl, combine the charred corn, halved cherry tomatoes, diced red onion, lime juice, and chopped fresh cilantro.

• 6

  Slice the rested chicken breast and top generously with the roasted corn salsa before serving.