Grilled Chicken with Corn and Tomatoes

Ingredients

• Chicken Breast150 g
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Simultaneously, heat the oil on the grill over high heat. Cut the chicken into bite-sized pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

4. 4

   Step 4

   Once the breast is browned, lower the heat to medium. Add just a little water, cover and continue cooking for 6-7 minutes.

5. 5

   Step 5

   Then remove the lid, leave for a few more minutes for the water to evaporate and remove from heat.

6. 6

   Step 6

   Separately, slice the tomato.

7. 7

   Step 7

   Serve the chicken with corn and tomato. Season the vegetables with the remaining oil and add lemon juice if desired.

8. 8

   Step 8

   Optional: You can add some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Corn and Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.