Description
This Summer Chicken Recipe is a delightful combination of flavorful taco chicken topped with a fresh corn avocado salsa. It’s a perfect dish for warm weather gatherings or family dinners.
Ingredients
Units
Scale
Chicken & Serving
- 1 batch Taco Chicken (follow directions in the linked recipe)
- Cooked rice, optional, for serving
Corn Avocado Salsa
- 4 ears sweet corn or 4 cups frozen corn
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 large ripe avocados, diced
- 3/4 cup finely diced red onion (1 small onion)
- 1 small red bell pepper, diced
- 1/3 cup finely chopped cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and pepper, to taste
Instructions
- Follow the directions linked in the ingredient list to make the Taco Chicken.
- Cook the corn: Choose one of the following methods:
- Grilled Corn on the Cob: Brush husked corn with oil, lightly season, and grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.
- Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn and cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
- In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste. Gently toss again.
- Spoon the avocado salsa over the grilled chicken. Serve with rice, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
