Description
A refreshing and vibrant Summer Chicken Recipe featuring tender Taco Chicken topped with a flavorful Corn Avocado Salsa. This dish is perfect for a light and satisfying summer meal.
Ingredients
Units
Scale
Chicken & Serving
- 1 batch Taco Chicken
- Cooked rice, optional, for serving
Corn Avocado Salsa
- 4 ears sweet corn or 4 cups frozen corn
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 large ripe avocados, diced
- 3/4 cup finely diced red onion (1 small onion)
- 1 small red bell pepper, diced
- 1/3 cup finely chopped cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and pepper
Instructions
- Follow the directions linked in the ingredient list to make the Taco Chicken. Once done, set aside.
- Cook the corn: Choose one of the following methods:
- Grilled Corn on the Cob: Brush husked corn with oil, lightly season, grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.
- Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn, cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
- In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste. Gently toss again.
- Spoon the avocado salsa over the grilled Taco Chicken. Serve with rice, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 7g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
