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To make Chicken Breast with Roasted Corn and Avocado, you will need: - 2 boneless, skinless chicken breasts - 1 cup fresh corn kernels (or 1 can of corn, drained) - 1 ripe avocado, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) You can easily swap some ingredients if needed: - Use frozen corn if fresh is not available. - Substitute the red bell pepper with yellow or green for a different taste. - Try lime juice with lemon juice for a similar zing. - If you don’t have cilantro, parsley makes a nice alternative. - Chicken thighs can replace chicken breasts for more flavor and juiciness. To prepare this dish, you will need: - A sharp knife for chopping - A cutting board for prep work - A large mixing bowl for the corn mixture - A baking sheet lined with parchment paper - A skillet for searing the chicken - An oven set to 400°F (200°C) These tools help make the cooking process smooth and enjoyable. Enjoy the journey of making this tasty dish! If you want the full recipe, check the link above. 1. Preheat your oven to 400°F (200°C). This sets the stage for roasting. 2. In a bowl, mix the corn, diced red bell pepper, red onion, and lime juice. 3. Add half of the olive oil, a pinch of salt, pepper, smoked paprika, and cumin. 4. Stir until everything is well combined and coated. 1. Spread the corn mixture on a lined baking sheet. 2. Roast in the oven for 15-20 minutes. Look for a light char on the corn. 3. While the corn roasts, season the chicken with salt and pepper. 4. Rub the chicken with the rest of the olive oil. 5. Heat a skillet over medium-high heat and add the chicken. Sear for 5 minutes on each side. 6. Transfer the chicken to the oven with the corn. Bake for another 10-15 minutes. 7. Check that the chicken reaches 165°F (74°C). 8. Remove both from the oven. Let the chicken rest for a few minutes. 1. Slice the rested chicken breasts and arrange them on a serving plate. 2. Top with the roasted corn mixture and the diced avocado. 3. Finish with a sprinkle of fresh chopped cilantro for added flavor. This recipe, known as Sizzling Chicken Delight with Corn & Avocado, is a feast for the eyes and the taste buds! To keep your chicken juicy, start with high-quality chicken breasts. Choose fresh, boneless, and skinless cuts. Season them well before cooking. I recommend using salt and pepper to enhance the flavor. Searing the chicken in a hot skillet locks in moisture. After searing, bake the chicken until it reaches 165°F (74°C). Let it rest for a few minutes before slicing. This resting time allows the juices to redistribute, keeping the meat tender. Roasting corn enhances its natural sweetness. Use either fresh corn or canned corn. If fresh, remove the kernels from the cob for even roasting. Spread the corn in a single layer on a baking sheet. Make sure to preheat your oven to 400°F (200°C). Roast for 15-20 minutes until the corn is slightly charred. Stir halfway through to ensure even cooking. This technique brings out a rich flavor and gives a nice texture. Seasoning is key to making this dish shine. I suggest using smoked paprika and ground cumin for a warm, earthy flavor. A pinch of salt and black pepper enhances the overall taste. Don’t forget the lime juice! It adds a bright, fresh note to the corn mixture. For a finishing touch, sprinkle fresh cilantro on top before serving. This adds a burst of color and flavor. For the full recipe, check out the details above. {{image_4}} You can add more flavor by using spicy peppers. Jalapeños or serranos work well. Dice them finely and mix them into the corn mixture. This will give your dish a nice kick. If you prefer mild heat, use sweet bell peppers. They add color and flavor without too much spice. If you want to switch up the protein, you can use turkey or pork. Turkey breast will cook similarly to chicken. Just watch the cooking time. Pork tenderloin also tastes great with roasted corn and avocado. Cut it into medallions and follow the same cooking steps. For a vegan twist, replace chicken with grilled tofu or tempeh. Cut them into cubes and marinate them with lime juice and spices. You can also use chickpeas for protein. They add a nice texture and flavor. Mix them with the corn, avocado, and peppers for a full dish. Feel free to explore these variations to make your Chicken Breast with Roasted Corn and Avocado delight even more exciting! For the full recipe, check the earlier section. After cooking, let the chicken cool. Place the chicken and corn mixture in separate airtight containers. Store them in the fridge for up to three days. Always label your containers with the date. This helps you keep track of freshness. You can freeze the chicken and corn mixture for later use. Wrap the chicken tightly in plastic wrap and place it in a freezer bag. Store the corn mixture in a freezer-safe container. Both can last up to three months in the freezer. To avoid freezer burn, remove as much air as possible. To reheat, first, thaw the chicken and corn in the fridge overnight. You can use an oven or a microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken and corn in a baking dish, cover it with foil, and heat for about 15-20 minutes. If using a microwave, heat in short intervals, stirring often, until warmed through. This keeps the chicken juicy and the corn flavorful. Enjoy your delicious Chicken Breast with Roasted Corn and Avocado Delight! For the Full Recipe, check out the earlier sections. Cook chicken breasts for about 10-15 minutes after searing. Use a meat thermometer to check. The chicken should reach 165°F (74°C) to be safe to eat. This way, the chicken stays juicy and cooked perfectly. Yes, you can use frozen corn! Make sure to thaw it first. Drain any excess water before mixing it with the other veggies. This will keep the dish from becoming too watery. You can serve this dish with tortilla chips for a nice crunch. A fresh green salad also works well. Both options add different textures and flavors, making your meal even better. In this blog post, we covered key ingredients, cooking steps, and delicious tips. You learned how to keep chicken moist and make corn perfect. We discussed various ways to spice up your dish and options for vegan meals. Remember the storage tips for fresh meals later. Cooking can be fun and simple. Try these ideas to impress your family and friends!

Chicken Breast with Roasted Corn and Avocado

Savor the flavors of summer with this Sizzling Chicken Delight with Corn & Avocado! This easy recipe features juicy chicken breasts paired with sweet corn, creamy avocado, and vibrant bell peppers, all seasoned to perfection. Perfect for a quick weeknight dinner or a weekend gathering, this dish is sure to impress. Click to explore the full recipe and discover how to create this mouthwatering meal for your family!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup fresh corn kernels (or 1 can of corn, drained)

1 ripe avocado, diced

1 red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Prepare the Corn Mixture: In a mixing bowl, combine the fresh corn kernels (or drained canned corn) with the diced red bell pepper, finely chopped red onion, and the juice of one lime. Drizzle in half of the olive oil. Season this mixture with a pinch of salt, freshly ground black pepper, smoked paprika, and ground cumin. Stir well until all ingredients are fully combined.

      Roast the Corn: Spread the corn and vegetable mixture evenly on a lined baking sheet. Place the baking sheet in the preheated oven and roast for 15-20 minutes. You’re looking for the corn to be lightly charred and tender, which will add wonderful depth of flavor.

        Sear the Chicken: While the corn is roasting, prepare the chicken breasts. Season them generously with salt and pepper, then rub the remaining olive oil all over. Heat a skillet over medium-high heat. Once hot, add the chicken breasts and sear them for about 5 minutes on each side, or until they develop a beautiful golden-brown crust.

          Bake the Chicken: After searing, transfer the chicken breasts to the oven. You can place them on the same tray as the corn if there’s space. Continue to bake for an additional 10-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

            Rest the Chicken: Once done, carefully remove both the chicken and the roasted corn mixture from the oven. Allow the chicken breasts to rest for a few minutes; this will help keep them juicy when sliced.

              Plate the Dish: To serve, slice the rested chicken breasts and lay them elegantly on a serving plate. Generously top with the roast corn and vegetable mixture, followed by the diced avocado and a sprinkle of fresh chopped cilantro for added brightness.

                - Serving Suggestions: This dish pairs beautifully with a side of tortilla chips for added crunch or a simple green salad for a refreshing complement.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2