Ancho Chicken with Warm Corn, Zucchini and Tomato Salad by Ellie Krieger
Portions: cup vegetables, 1 chicken breast and ¼ avocado
Yield: 4 servings
- 1 teaspoon ground ancho chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/8 teaspoon cayenne pepper
- 4 thin-cut skinless boneless chicken breasts (about 5 ounces each)
- 4 teaspoons olive oil, divided
- ½ small onion
- 1 medium zucchini, (about 8 ounces), diced
- 1 pint grape tomatoes, halved
- 11/2 cups corn kernels (from 1 large or 2 small ears fresh uncooked corn)
- 1 clove garlic, minced
- 1 ripe avocado, pitted, peeled and sliced
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh cilantro leaves
In a small bowl combine the chili powder, cumin, garlic powder, ¼ teaspoon of the salt, and the cayenne pepper. Sprinkle the spice mixture on both sides of the chicken rubbing it in a little with your fingers.
Heat 2 teaspoons of the oil in a large non-stick skillet over a medium-high heat. Add the chicken to the pan and cook until it 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 a medium-high heat. Add the onions and cook until they soften, 2 minutes. Add the zucchini, tomatoes, corn and garlic and cook until all the vegetables are softened but they still retain their shape, about 3 minutes. Season with the remaining ¼ teaspoon salt.
Divide the vegetable mixture among 4 plates. Top each with a piece of chicken and a few slices of avocado. Sprinkle with lime juice and cilantro and serve.