Last week, I had a bunch of chicken breasts I didn't know what to do with. This is a frequent situation in my house, and I'm sure yours too. How many ways can we cook chicken?
One of my favorite things to do is pile chicken breasts up in a 13x9 pan, sprinkle a packet of taco seasoning evenly on the chicken, drizzle with olive oil and use my hands to combine it all together until a delicious paste forms on the chicken.
I grill them.
Then I sprinkle them with shredded cheese and let it melt. Heaven.
I had 2 left over chicken breasts from this meal that I happily saved to put on salad for my lunch at work that week. By 10:30, I was sitting at my desk dreaming about this chicken and checking the clock every 5 minutes until noon, which was an acceptable time to finally get to enjoy my lunch.
But for dinner that night, I made an easy homemade tomato salsa to serve on top.
I chopped up a few tomatoes and a clove of garlic.
Then mixed it together with a can of chopped green chiles and some olive oil. And just like magic, you have homemade tomato salsa.
It's not quite the same... I mean, there are no onions, cilantro, jalapenos... but on a Tuesday night you will be happy to prepare a simple meal like this.
Spoon the fresh, delicious salsa over the chicken. Drool. Smile.
I served it with fresh corn on the cob. Raise your hand if you're glad corn on the cob is in season again? I love sitting outside, shucking the corn and smelling that sweet fragrance. I imagine that's what women have felt like for centuries, removing the husks and stacking up the cobs, excited to feed their families.
Sweet corn is SO GOOD.
To make it even better, I mixed up a chili lime butter to slather on it. It's a softened stick of butter, whipped up with lime zest, lime juice, chilli powder, salt and pepper. It's even better than you can imagine in your head right now.
The bits of lime zest combine so well with the sweet corn. It's salty, sweet, tangy, fresh, delicious....
I liked it so much, I made the butter again a few days later. I plan on making it several times this summer, and experimenting with other flavored butters for corn on the cob. Maybe chipotle? Honey?
Grilled Chicken with Tomato Salsa
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For the chicken:
6 boneless skinless chicken breasts
4 tablespoons olive oil
1 package (1 oz.) taco seasoning
6 tablespoons shredded colby jack cheese
For the salsa:
2 medium sized tomatoes
1 small (4 oz.) can chopped green chiles
1 clove garlic, minced
1 tablespoons olive oil
Salt and pepper, to taste
Trim fat from chicken and place in a 13x9 lined with aluminum foil. Sprinkle packet of taco seasoning evenly over the chicken, then drizzle olive oil. 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.
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.
Corn on the Cob with Chili Lime Butter
6 ears corn on the cob
1 stick butter, softened
Juice and zest of one lime
2 teaspoons chili powder
Salt and pepper, to taste
Boil corn on the cob for 10 minutes, or until tender.
Combine butter, lime zest, lime juice, chili powder, salt and pepper in an small bowl. Use a pastry brush to brush on hot corn. Serve immediately.