Mexican Style Chicken with Roasted Corn and Heirloom Tomato Salad
Prep Time: 10 min.
Rest Time: 30 min.
Cook Time: 20 min.
Make the spice paste for the chicken by mixing chile powder, garlic powder, cumin, oregano, olive oil, lime juice, salt and pepper in a small bowl.
Toss the chicken with this until well coated and let sit for 30 minutes and up to 4 hours.
When ready to cook, heat grill to medium and cook the chicken on direct heat flipping halfway through until 165°F internally as measured by a probe thermometer.
While grilling the chicken, also grill the corn and allow to cool once finished.
Once the chicken is cooked and resting, cut the corn kernels from the cob and add to a large mixing bowl. Add the cut tomatoes, avocado, arugula, lime juice, olive oil, salt and pepper. Mix well.
To plate, spread the salad over a large platter. Cut the chicken and place on top. Garnish with lime zest and enjoy!
Nutrition Information (Per serving):
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.