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

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

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.