NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup corn kernels

0.5 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a bowl, toss the corn kernels, diced red bell pepper, and red onion with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 15-18 minutes until the corn is slightly charred and fragrant.

• 4

  While the vegetables roast, season the chicken breast evenly with smoked paprika and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken over the roasted corn medley, finishing with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.