From “So Easy,” by Elie Krieger (Wiley). Makes 4 servings.
Ingredients
1 1/4 pounds thin-cut skinless boneless chicken breasts
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 teaspoons olive oil
4 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 and sliced
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Directions
Season the chicken with 1/4 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 pan and heat over medium-high heat. Add the scallion whites, cooking and stirring for 1 minute. Add the garlic. Cook 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 of avocado. Sprinkle with lime juice and cilantro and serve.
Per serving: Cal 390; Fat 18g (Sat fat 3g), Protein 34g, Carb 31g, Fiber 8g, Cholesterol 80mg, Sodium 230mg
