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Cheesy chicken topped with a homemade, fresh tomato salsa and corn brushed with flavorful lime butter.
For the chicken:
Trim fat from chicken and place in a 13×9 lined with aluminum foil. Sprinkle the taco seasoning evenly over the chicken, then drizzle olive oil on top. Use your hands to mix it all together until a paste forms over the chicken. Grill chicken for about 7-8 minutes on each side. When chicken is almost done, sprinkle with shredded cheese and cook for a few more minutes, until cheese melts.
Swap out foil for a fresh layer, and put the chicken back in the pan. Cover with more foil and allow to rest for 5-10 minutes.
For the salsa:
Which the chicken is resting, dice tomatoes. Mix in a medium-sized bowl with garlic, chopped green chiles, olive oil, salt and pepper. To serve, place chicken breast on the plate and top with salsa.
For the corn:
Boil corn on the cob for 10 minutes, or until tender.
Combine butter, lime zest, lime juice, chili powder, salt and pepper in a small bowl. Use a pastry brush to brush on the hot corn. Serve immediately.
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