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Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonslime juice2tablespoonswhite-wine vinegar¾teaspoonsalt, divided¾teaspoonground pepper, divided¼cupextra-virgin olive oil1cupcherry tomatoes, halved¾cupdiced zucchini1firm ripe avocado, diced¼cupthinly sliced red onion1jalapeño, minced (Optional)2poundsboneless, skinless chicken breast1large ear corn, husked5cupsarugula (about 3 ounces)1cupcoarsely broken tortilla chips2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
2tablespoonslime juice
2tablespoonswhite-wine vinegar
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
¼cupextra-virgin olive oil
1cupcherry tomatoes, halved
¾cupdiced zucchini
1firm ripe avocado, diced
¼cupthinly sliced red onion
1jalapeño, minced (Optional)
2poundsboneless, skinless chicken breast
1large ear corn, husked
5cupsarugula (about 3 ounces)
1cupcoarsely broken tortilla chips
2tablespoonschopped fresh cilantro
DirectionsPreheat grill to medium-high.Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently toss to coat. Set aside.Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 5 minutes per side. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the cob.Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.TipsMake Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, July/August 2016
Directions
Preheat grill to medium-high.Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently toss to coat. Set aside.Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 5 minutes per side. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the cob.Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.TipsMake Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.
Preheat grill to medium-high.
Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently toss to coat. Set aside.
Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 5 minutes per side. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the cob.
Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.
Tips
Make Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, July/August 2016
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Nutrition Facts(per serving)447Calories28gFat25gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
