Description
Delicious and simple summer dinner recipes that the whole family can enjoy together.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 small tortillas or lettuce leaves for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper and cook until golden brown and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, add the cherry tomatoes, corn, and red bell pepper. Sauté until the vegetables are tender, about 5 minutes.
- Add lime juice and chopped cilantro to the skillet, stirring to combine.
- To serve, place the sliced chicken on a tortilla or lettuce leaf and top with the sautéed vegetable mixture and diced avocado.
Notes
- Feel free to swap out the vegetables for ones you have on hand.
- This recipe can be made ahead of time and served cold as a summer salad.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 30