Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with garlic powder, paprika, salt, and pepper.
- Add chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.
- Remove chicken from skillet and set aside to rest.
- In the same skillet, add cherry tomatoes and corn. Cook for 3-4 minutes until heated through.
- Slice the chicken and serve it over the tomato and corn mixture.
- Top with diced avocado, lime juice, and fresh cilantro.
Notes
- Feel free to substitute chicken with shrimp or tofu for a different protein.
- Add any seasonal vegetables you have on hand for extra flavor and nutrition.
- For a complete meal, serve with a side of rice or quinoa.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 30
Keywords: easy summer meals, quick summer recipes, summer dinner ideas, healthy summer meals, 30-minute meals