Paprika-spiced chicken over “creamed” corn with tomato salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paprika-spiced chicken over “creamed” corn with tomato salsa

Soy-Free, Carb-Conscious, Lean & Clean, Diabetes-Friendly, Gluten-Free, Mediterranean, Dairy-Free

2 Servings, 430 Calories/Serving

20 Minutes

This light, gluten-free dish is built around the ingredients you want to eat all summer: sweet corn, tomatoes, and fresh cilantro, plus smoked paprika–dusted chicken for protein.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ½ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 3 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 1 ear organic corn
  • 1 teaspoon sherry vinegar
  • 3 ounces organic shredded kale or other leafy greens
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon sweet smoked paprika
Chef's Tip
If you have an immersion blender, use it for the “creamed” corn: when the corn is tender, pulse the blender a few times until some of the kernels break down.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 430, Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 130mg (5% DV), Carbohydrates: 22g (7% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the tomato salsa

  • Peel the shallots and thinly slice them crosswise. Separate the slices into rings. Set aside three-fourths of the shallots for the corn.
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro.
In a medium bowl, add one-fourth of the shallots and season with salt, if desired, and pepper. Stir in the tomatoes, cilantro, and 1 to 2 teaspoons oil; season with salt, if desired, and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the “creamed” corn

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
In a small [medium] sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the remaining shallots, season with salt, if desired, and pepper, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the corn and cook until starting to soften, 1 to 2 minutes.
Add ½ cup [1 cup] water and season with salt, if desired, and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid has mostly evaporated and the corn is tender, 6 to 8 minutes. Remove from the heat; using a fork or the back of a spoon, gently mash about half the corn, then stir in the sherry vinegar. Transfer to a large bowl, stir in the kale, and season with salt, if desired, and pepper.
While the corn cooks, prepare the chicken.

3

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and sprinkle with the paprika.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices.

Serve

Transfer the “creamed” corn and kale to individual plates and top with the chicken. Spoon the tomato salsa over the chicken and serve.
Kids Can!
  • Divide the shallots.
  • Stir the salsa.
  • Shuck the corn.
  • Measure the water for the corn.
  • Spoon the salsa over the chicken.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.