Name: Pan-Fried Chicken Breasts with Corn, Tomato & Feta Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 6 ears corn; 1 ½ (113 g) pkg crumbled feta cheese; 3 small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); 1 ½ limes; black pepper; extra virgin olive oil; salt; virgin coconut oil

Pan-Fried Chicken Breasts with Corn, Tomato & Feta SaladPan-Fried Chicken Breasts with Corn, Tomato & Feta Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

6 ears corn

1 ½ (113 g) pkg crumbled feta cheese

3 small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

1 ½ limes

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Remove the husks and silks from the corn. Working one ear at a time, hold the corn vertically inside a large bowl and slice the kernels away from the cob; discard the cob. Set the bowl aside.

Halve the grape tomatoes crosswise and transfer to a large salad bowl.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle. Add to the salad bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the chicken cutlets in the skillet; cook until they are golden brown on the outside and cooked through in the center, 2 to 4 minutes per side. Once done, transfer to a plate and cover with foil to keep warm. Cook in batches if necessary.

Once the chicken has been transferred, add the corn kernels to the skillet; cook, stirring frequently, until tender and lightly browned, 3 to 4 minutes. Once done, add to the salad bowl.

Add the feta to the salad bowl.

Juice the limes and add to the salad bowl.

Drizzle the salad with olive oil and season with salt and pepper; toss to combine.

To serve, divide the chicken cutlets and salad between plates; season the salad with additional salt and pepper if desired. Enjoy!

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