Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 40 minutes
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Ingredients
- 4 chicken breasts, seasoned with salt and pepper
- 2 cups cherry tomatoes, cut in half
- 2 cups corn kernels, roasted
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- to taste salt
- to taste black pepper
Directions
Preheat the grill or oven to medium-high heat.
Season the chicken breasts with salt, pepper, cumin, and paprika.
Grill the chicken breasts for 6-8 minutes on each side or until cooked through, or alternatively, bake them in the oven at 200°C for 20-25 minutes.
While the chicken is grilling, combine the cherry tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, salt, and black pepper in a large bowl. Mix well to combine.
In a separate bowl, combine the roasted corn kernels with the cherry tomato salsa.
Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.
Serve the grilled chicken topped with the roasted corn and cherry tomato salsa.
Garnish with additional cilantro and a squeeze of lime juice, if desired.
Enjoy!
Ingredients
- 4 chicken breasts, seasoned with salt and pepper
- 2 cups cherry tomatoes, cut in half
- 2 cups corn kernels, roasted
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 1 tsp ground cumin
- 1 tsp paprika
- to taste salt
- to taste black pepper
Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the grill or oven to medium-high heat.
Season the chicken breasts with salt, pepper, cumin, and paprika.
Grill the chicken breasts for 6-8 minutes on each side or until cooked through, or alternatively, bake them in the oven at 200°C for 20-25 minutes.
While the chicken is grilling, combine the cherry tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, salt, and black pepper in a large bowl. Mix well to combine.
In a separate bowl, combine the roasted corn kernels with the cherry tomato salsa.
Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.
Serve the grilled chicken topped with the roasted corn and cherry tomato salsa.
Garnish with additional cilantro and a squeeze of lime juice, if desired.
Enjoy!
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