Southwest Grilled Chicken With Avocado Recipe by Paula Deen

Easy Level
23 MIN 10 Prep + 13 Cook
Servings
Easy Level
23 MIN 10 Prep + 13 Cook

Southwest Grilled Chicken With Avocado Recipe by Paula Deen

Easy Level
23 MIN 10 Prep + 13 Cook
Southwest Grilled Chicken With Avocado

Ingredients

  • 3 boneless skinless chicken breast
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 1 pinch Creole seasoning
  • 2 avocados, diced
  • 3 ears corn, shucked
  • 3 limes, juiced
  • 1 cup cherry tomatoes, halved
  • extra-virgin olive oil
  • 2 large handfuls baby spinach
  • 2 large handfuls baby arugula

Preparation

Step 1

Grease and preheat a grill pan to medium-high heat. Boil the corn in salted water for 3 minutes.

Step 2

Sprinkle both sides of the chicken breast with garlic powder, paprika, Creole seasoning, salt and pepper. Grill the chicken until completely cooked through, about 5 minutes per side. Remove from grill and slice.

Step 3

Add the corn to the grill pan and cook, rotating often, to char the kernels. Use a sharp knife to remove the corn kernels from the cob and transfer to a medium-sized bowl. Add the avocado, tomatoes and lime juice. Season with olive oil, salt and pepper and toss.

Step 4

Plate the baby spinach and baby arugula on two dinner plates. Drizzle lightly with olive oil then top with the avocado salad and sliced grilled chicken.

NUTRITION (PER SERVING): 562 calories, 15g fat

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