I am not a vegetable eater. I pretty much stick to corn, broccoli, and salad stuff (romaine lettuce, cucumbers, and tomatoes), so when I saw this week’s recipe, I was a bit skeptical. However, we are trying to eat more healthy so I gave it a shot. Wow, this was fantastic! The husband ate almost the entire pan of the tomato corn salad, and the toddler kept asking for more tomatoes (music to a mother’s ears). This dish was very light and flavorful, perfect for a warm summer evening. The only thing I would change next time (because there WILL be a next time!) is to add more seasoning to the salad mixture for an extra flavor boost. The best part…I had dinner ready in less than 15 minutes!
Chicken with Warm Tomato-Corn Salad
1 1/4 pounds thin-cut skinless, boneless chicken breasts
1/2 tsp Penzeys Northwoods Seasoning, plus more to taste
4 tsp olive oil
4 scallions, whites and greens separated
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 cups frozen corn kernels
3 Tbsp fresh lime juice
Season the chicken with the Northwoods seasoning. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook until the chicken is browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate.
Add the remaining 2 tsp of oil to the pan and heat over medium-high heat. Add the scallion whites and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds more. Add the tomatoes and corn to the pan and cook until they are softened but still retain their shape, about 3 minutes. Stir in the scallion greens and season with Northwoods seasoning to taste.
Place about a cup of the vegetable mixture on each plate. Top with a piece of chicken breast. Sprinkle with lime juice and serve.