Ellie Krieger is one of my favorite nutritionist chefs, and I love the recipes in her cookbook, So Easy. One of my favorite dishes in this book is Chicken with Warm Tomato-Corn Salad. We eat this dish all the time in my household and it is incredibly quick and easy to pull together. We’ve made this with chicken, but these days we eat mostly plant-based meals and we sub in quinoa instead. This dish is the perfect example of how incredibly delicious simple, whole foods can be – there is nothing fancy involved! We use frozen corn and instead of chicken we make 1-2 cups of cooked quinoa. This recipe is awesome as leftovers for lunch. I’ll post a link for the cookbook below. Enjoy!
Chicken with Warm Tomato-Corn Salad
From So Easy, by Ellie Krieger
- 1 ¼ pounds thin-cut skinless boneless chicken breasts
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 teaspoons olive oil
- 4 teaspoons scallions, white and green separated
- 2 cloves garlic, minced
- 2 pints grape tomatoes, halved
- 2 cups corn kernels (from 4 ears fresh uncooked corn or frozen)
- 1 ripe avocado, pitted, peeled, sliced
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
Season the chicken with ¼ teaspoon each of salt and pepper. Heat 2 teaspoons 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 teaspoons of oil to the pain 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 salt and pepper to taste.
Place about a cup of the vegetable mixture on each plate. Top with a piece of chicken breast and slices from ¼ of an avocado. Sprinkle with lime juice and cilantro and serve. Makes 4 servings.
Nutrition Facts (per serving)
- Calories 390
- Total Fat 16 G, Sat Fat 3 G, Mono Fat 10 G, Poly Fat 3 G
- Protein 34 G
- Carb 31 G
- Fiber 8 G
- Cholesterol 80 mG
- Sodium 230 mG