Fiery Mexican-Style Chicken
with Charred Corn Salad & Tomato-Jalapeño Salsa
This light, simple, wholesome dish is just the thing to get us prepped for summer: a heap of tender veggies topped with flavorful lean protein and a delicious sauce. And with a cook time of only 30 minutes, who’s going to be out of the kitchen in a jiff? You! Picture a savory-sweet charred corn salad packed with tomatoes, herbaceous cilantro, and lots of tangy lime juice. You’ll top that with a perfectly seared garlicky chicken cutlet, and finish with warm tomato-jalapeño salsa. With all that tomato and corn, it feels like summer’s already here!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Yellow Onion
1 unit
Jalapeño
1 unit
Corn
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomatoes into ½-inch pieces. Mince cilantro. Quarter lime. Halve, peel, and finely dice onion. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons.
• Drain and rinse corn; dry thoroughly with paper towels, removing as much moisture as possible. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; season with salt and pepper and transfer to a large bowl. Wipe out pan.
• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.
• While chicken cooks, add half the tomatoes, half the cilantro, and juice from two lime wedges (four wedges for 4 servings) to bowl with charred corn; stir to combine. Taste and season with salt and pepper.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add onion, jalapeño, and remaining tomatoes; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add ¼ cup water (1⁄3 cup for 4 servings) and simmer until tomatoes and onion are jammy and water has evaporated, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Remove from heat. • Add half the tomato-jalapeño salsa to bowl with charred corn salad; toss to combine (you’ll use the rest of the salsa in the next step).
• Slice chicken crosswise. • Divide charred corn salad between bowls; top with chicken and remaining tomato-jalapeño salsa. Garnish with remaining cilantro and serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
