In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Paprika-spiced chicken over “creamed” corn with tomato salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
20 Minutes
This light, gluten-free dish is built around the ingredients you want to eat all year: sweet corn, tomatoes, and fresh cilantro, plus smoked paprika–dusted chicken for protein.
In your bag
- 1 or 2 organic shallots
- 3 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh cilantro
- ½ cup 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
Nutrition per serving
Calories 430, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 130mg (6% DV), Total Carb. 22g (8% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 43g
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, Sesame.
Instructions
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 and pepper. Stir in the tomatoes, cilantro, and 1 to 2 teaspoons oil; season with salt and pepper. Let stand while you prepare the rest of the meal.
2
Cook the “creamed” corn
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 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 ¼ cup [½ cup] water and season with salt 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, 3 to 4 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 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 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
Kids Can!
- Divide the shallots.
- Stir the salsa.
- Measure the water for the corn.
- Spoon the salsa over the chicken.