Description
These vibrant chicken and corn bowls with avocado and tomatoes deliver zesty summer flavors in under 45 minutes. Light yet satisfying, they combine crispy pan-seared chicken with fresh raw veggies, perfect for hot nights and tight schedules.
Ingredients
Chicken Breasts – 4 (200g each)
Fresh Corn Kernels – 1 cup
Avocados – 2 medium
Cherry Tomatoes – 1 pint
Black Beans – 1 can (15 oz)
Flour – for coating
Crushed Cornflakes – for coating
Olive Oil – for pan-searing
Salt – to taste
Smoked Paprika – 1 teaspoon
Chili Powder – 1 teaspoon
Lime Zest – 1 tablespoon
Red Onion – 1/4 cup, chopped
Jalape̱o Р1 small, thinly sliced (optional)
Instructions
Cut each chicken breast horizontally into two thin cutlets.
Season the cutlets with salt, smoked paprika, and chili powder.
Set up a coating station with flour, crushed cornflakes, and olive oil.
Coat each cutlet in flour, dip in water, then press into crushed cornflakes.
Preheat a skillet over medium-high heat until the oil shimmers.
Add 4 cutlets in a single layer, avoiding overcrowding. Cook for 2-3 minutes per side until golden brown.
Remove the chicken from the skillet and let rest on a wire rack.
In a bowl, combine 1 cup corn kernels with 1 tablespoon lime zest.
Mix in chopped halved cherry tomatoes and chopped red onion.
Stir in sliced jalapeño for optional heat.
Top the rested, hot chicken cutlets with the raw veggie mixture immediately.
Serve with avocados sliced on top and a squeeze of lime.
Notes
Slice the avocados just before serving to avoid browning.
For added crunch, toast crushed cornflakes in the skillet before using as coating.
Optional garnishes include cilantro or cotija cheese for extra flavor.
Black beans can be substituted with pinto or navy beans if preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Pan-searing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg
