Fiery Mexican-Style Chicken

Name: Fiery Mexican-Style Chicken with Charred Corn Salad & Tomato-Jalapeño Salsa
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Jalapeño; 2 Tomato; 1 Lime; 10 oz Chicken Cutlets; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 Corn; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp

with Charred Corn Salad & Tomato-Jalapeño Salsa

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Jalapeño
2 Tomato
1 Lime
10 oz Chicken Cutlets
1 tsp Garlic Powder
1/4 oz Cilantro
1 Corn
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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).
6

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°.

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