Blackened Chicken Fiesta Salad
What you need:
For the salad:
- 2 cloves minced garlic
- 3 Tbsp. lime juice
- 1 tsp. extra virgin olive oil
- 1 tsp. cumin
- Crushed red pepper flakes
- 1/2 tsp. salt
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 can (15 oz.) corn, drained
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
For the chicken:
- 4 chicken breasts
- Olive oil spray
- 2 tsp. paprika
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. ground thyme
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
Directions:
- For the salad: In a large bowl, combine garlic, lime juice, oil, cumin, crushed red pepper flakes, and salt.
- Then add chickpeas, corn, tomato, onion, and cilantro. Stir well.
- For the chicken: In a bowl, mix together paprika, salt, cumin, thyme, cayenne, and garlic.
- Spray the chicken with olive oil and then rub spice mixture on each side of each piece of chicken.
- Heat a cast iron skillet until smoking hot. Add chicken and cook for 1 minute. Turn and cook on the other side for 1 minute.
- Place chicken on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes or until no longer pink on the inside.
- Let rest for 5 minutes and slice chicken into strips.
- Divide salad into bowls and top with strips of chicken.
Recipe from Skinny Taste
Posted on Fantastical Sharing of Recipes