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Recipe: Seared Spicy Chicken with Beans and Corn Salad

Judy Doherty, MPS, PCII

Seared Spicy Chicken with Beans and Corn Salad

A summery dinner filled with fresh corn, green beans, spices, and chicken, all served in a bowl.

  • 2 ears corn
  • 1 each tomato (cut in wedges)
  • 1 cup green beans (cut in strips)
  • 2 each chicken breast
  • 1 each lime
  • 1 tablespoon chili powder
  • 1 tbsp pepitas
  • 1 sprig cilantro (optional)

  1. Preheat the oven to 450 degrees. Place the chicken on a greased baking sheet and top with chili powder. Also place the green beans and corn on the baking sheet. Roast together 20 minutes or until the chicken is done. Stir the beans and turn the corn.

  2. Cut the corn off the cob. Place the beans and corn together in a bowl. Top with a little more chili powder and lime.

  3. Slice the chicken and place on top of the beans and corn.

  4. Top with fresh cilantro and more lime.

  5. Serve hot.

Entree
American