![- 2 boneless, skinless chicken breasts - 1 cup fresh corn kernels - 1 ripe avocado, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro for garnish When you gather your ingredients, focus on freshness. I love using fresh corn because it adds a sweet crunch. You can use canned corn, but fresh tastes best. The ripe avocado brings creaminess. Make sure your avocado is soft but not mushy. For vegetables, the red bell pepper and onion add color and flavor. The olive oil helps everything cook nicely. Smoked paprika and cumin give your dish a warm, smoky taste. Salt and pepper are key to making flavors pop. Lime juice brightens everything up. Don't forget the cilantro! It adds a fresh touch at the end. This recipe combines all these ingredients into a meal you will love. For the full details on how to make it, see the Full Recipe section. - Preheat your oven to 400°F (200°C). - In a bowl, mix the corn, red bell pepper, red onion, lime juice, and half the olive oil. Season with salt, pepper, smoked paprika, and cumin. Stir well to combine. - Spread the corn mixture evenly on a baking sheet. - Roast for 15-20 minutes until lightly charred and tender. - Season the chicken breasts with salt, pepper, and the remaining olive oil. - In a skillet, heat over medium-high heat. Sear the chicken for about 5 minutes on each side until golden brown. - Once seared, transfer the chicken to the oven. You can place it on the same tray as the corn. - Bake for an additional 10-15 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C). - Remove both the chicken and roasted corn from the oven. Let the chicken rest for a few minutes before slicing. - To serve, lay the sliced chicken on a plate. Top with the roasted corn mixture. Sprinkle diced avocado and fresh cilantro on top. For the full recipe, refer to the detailed instructions above. - Use a meat thermometer for accurate doneness. Aim for 165°F (74°C). - Let the chicken rest before slicing for juiciness. This keeps the meat moist. To achieve the best chicken, I recommend checking the internal temperature. A meat thermometer ensures the chicken is safe to eat. If you do not have one, look for clear juices when you cut into the chicken. If the juices run clear, your chicken is likely done. Resting the chicken is key. After cooking, place it on a cutting board and let it sit for about five minutes. This simple step allows the juices to redistribute, giving you tender, juicy bites. - Experiment with additional spices or herbs. Try garlic powder or fresh thyme. - Consider marinating the chicken for extra flavor. Use lime juice, olive oil, and spices. Flavor can elevate your dish. I love to mix spices like garlic powder, thyme, or even chili powder. These can add depth and warmth to the chicken. You could also add a pinch of cayenne for heat. Marinating the chicken makes it even better. A simple mix of lime juice, olive oil, and your favorite spices works wonders. Let it marinate for at least 30 minutes, or even overnight. This step will make your chicken taste amazing. For the full recipe, refer back to the main article. {{image_2}} You can switch up the protein in this dish. Try using turkey breasts instead of chicken. Turkey gives a similar texture and flavor. If you want a plant-based option, consider tofu. Tofu absorbs flavors well and can be a great choice. To make it more exciting, add black beans. They add protein and fiber. If you enjoy spice, throw in some jalapeños for a kick. It enhances the flavor and brings some heat. For toppings, you have options too! Sour cream adds creaminess, while cheese brings richness. These additions can make each bite even tastier. Explore these variations to create your perfect plate! For the full recipe, check out the [Full Recipe]. To keep your chicken breast with roasted corn and avocado fresh, store it in the fridge. Place leftovers in an airtight container. This helps keep moisture in and prevents odors. You can store it for up to three days. If you want to keep it longer, freezing is a great option. Wrap the chicken and corn mixture tightly in plastic wrap, then place it in a freezer-safe bag. This way, it stays good for up to three months. When you reheat your chicken, you want it to stay juicy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken and corn on a baking sheet. Cover them with foil to keep the moisture in. Heat for about 15-20 minutes. You can also use a microwave, but be careful. Heat it in short bursts, about 30 seconds, checking often. This keeps the chicken from drying out. Enjoy your delicious meal again! Yes, you can use frozen corn. Just thaw it first. Drain any excess water. This makes it easier to roast. The cooking time may be a bit shorter. Check for doneness after 10-15 minutes. To make this dish gluten-free, use gluten-free spices. Check labels on any packaged ingredients. Most fresh ingredients are naturally gluten-free. This means the corn, chicken, and veggies are safe. Enjoy a worry-free meal! This chicken dish pairs well with a green salad. You can also serve it with rice or quinoa. Grilled vegetables make a great side, too. These options balance the flavors nicely. Yes, this recipe is great for meal prep. Cook the chicken and corn ahead of time. Store in airtight containers in the fridge. Reheat for lunch or dinner all week! It stays tasty for about 3-4 days. For full details, check the Full Recipe. This blog post showed how to make a tasty chicken dish. You learned about the key ingredients, like chicken, corn, and avocado. I shared simple steps for cooking and tips for juicy results. You can also explore variations and storage options for leftovers. Remember, cooking is fun and you can adjust recipes to suit your taste. Enjoy experimenting and making this dish your own!](https://tossedrecipes.com/wp-content/uploads/2025/06/e9310303-88f2-4d11-aa8c-eb3235cd1ea7.webp)
Ready to enjoy a fresh and tasty meal? This Savory Chicken Breast with Roasted Corn and Avocado dish combines simple ingredients for a burst of flavor. Juicy chicken pairs perfectly with charred corn and creamy avocado. Whether you’re cooking for yourself or family, this recipe is both easy and delicious. Let’s dive into the ingredients and discover how to make this delightful dish that everyone will love!
Ingredients
Main Ingredients
– 2 boneless, skinless chicken breasts
– 1 cup fresh corn kernels
– 1 ripe avocado, diced
Vegetables and Seasonings
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– Juice of 1 lime
– Fresh cilantro for garnish
When you gather your ingredients, focus on freshness. I love using fresh corn because it adds a sweet crunch. You can use canned corn, but fresh tastes best. The ripe avocado brings creaminess. Make sure your avocado is soft but not mushy.
For vegetables, the red bell pepper and onion add color and flavor. The olive oil helps everything cook nicely. Smoked paprika and cumin give your dish a warm, smoky taste. Salt and pepper are key to making flavors pop.
Lime juice brightens everything up. Don’t forget the cilantro! It adds a fresh touch at the end. This recipe combines all these ingredients into a meal you will love. For the full details on how to make it, see the Full Recipe section.
Step-by-Step Instructions
Preparing the Oven and Ingredients
– Preheat your oven to 400°F (200°C).
– In a bowl, mix the corn, red bell pepper, red onion, lime juice, and half the olive oil. Season with salt, pepper, smoked paprika, and cumin. Stir well to combine.
Roasting the Corn
– Spread the corn mixture evenly on a baking sheet.
– Roast for 15-20 minutes until lightly charred and tender.
Cooking the Chicken
– Season the chicken breasts with salt, pepper, and the remaining olive oil.
– In a skillet, heat over medium-high heat. Sear the chicken for about 5 minutes on each side until golden brown.
– Once seared, transfer the chicken to the oven. You can place it on the same tray as the corn.
– Bake for an additional 10-15 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
– Remove both the chicken and roasted corn from the oven. Let the chicken rest for a few minutes before slicing.
– To serve, lay the sliced chicken on a plate. Top with the roasted corn mixture. Sprinkle diced avocado and fresh cilantro on top.
For the full recipe, refer to the detailed instructions above.
Tips & Tricks
Achieving Perfectly Cooked Chicken
– Use a meat thermometer for accurate doneness. Aim for 165°F (74°C).
– Let the chicken rest before slicing for juiciness. This keeps the meat moist.
To achieve the best chicken, I recommend checking the internal temperature. A meat thermometer ensures the chicken is safe to eat. If you do not have one, look for clear juices when you cut into the chicken. If the juices run clear, your chicken is likely done.
Resting the chicken is key. After cooking, place it on a cutting board and let it sit for about five minutes. This simple step allows the juices to redistribute, giving you tender, juicy bites.
Enhancing Flavor
– Experiment with additional spices or herbs. Try garlic powder or fresh thyme.
– Consider marinating the chicken for extra flavor. Use lime juice, olive oil, and spices.
Flavor can elevate your dish. I love to mix spices like garlic powder, thyme, or even chili powder. These can add depth and warmth to the chicken. You could also add a pinch of cayenne for heat.
Marinating the chicken makes it even better. A simple mix of lime juice, olive oil, and your favorite spices works wonders. Let it marinate for at least 30 minutes, or even overnight. This step will make your chicken taste amazing.
For the full recipe, refer back to the main article.
Variations
Alternative Proteins
You can switch up the protein in this dish. Try using turkey breasts instead of chicken. Turkey gives a similar texture and flavor. If you want a plant-based option, consider tofu. Tofu absorbs flavors well and can be a great choice.
Additional Ingredients
To make it more exciting, add black beans. They add protein and fiber. If you enjoy spice, throw in some jalapeños for a kick. It enhances the flavor and brings some heat.
For toppings, you have options too! Sour cream adds creaminess, while cheese brings richness. These additions can make each bite even tastier. Explore these variations to create your perfect plate! For the full recipe, check out the [Full Recipe].
Storage Info
Storing Leftovers
To keep your chicken breast with roasted corn and avocado fresh, store it in the fridge. Place leftovers in an airtight container. This helps keep moisture in and prevents odors. You can store it for up to three days. If you want to keep it longer, freezing is a great option. Wrap the chicken and corn mixture tightly in plastic wrap, then place it in a freezer-safe bag. This way, it stays good for up to three months.
Reheating Tips
When you reheat your chicken, you want it to stay juicy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken and corn on a baking sheet. Cover them with foil to keep the moisture in. Heat for about 15-20 minutes. You can also use a microwave, but be careful. Heat it in short bursts, about 30 seconds, checking often. This keeps the chicken from drying out. Enjoy your delicious meal again!
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just thaw it first. Drain any excess water. This makes it easier to roast. The cooking time may be a bit shorter. Check for doneness after 10-15 minutes.
How can I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free spices. Check labels on any packaged ingredients. Most fresh ingredients are naturally gluten-free. This means the corn, chicken, and veggies are safe. Enjoy a worry-free meal!
What sides pair well with Chicken Breast with Roasted Corn and Avocado?
This chicken dish pairs well with a green salad. You can also serve it with rice or quinoa. Grilled vegetables make a great side, too. These options balance the flavors nicely.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep. Cook the chicken and corn ahead of time. Store in airtight containers in the fridge. Reheat for lunch or dinner all week! It stays tasty for about 3-4 days. For full details, check the Full Recipe.
This blog post showed how to make a tasty chicken dish. You learned about the key ingredients, like chicken, corn, and avocado. I shared simple steps for cooking and tips for juicy results. You can also explore variations and storage options for leftovers.
Remember, cooking is fun and you can adjust recipes to suit your taste. Enjoy experimenting and making this dish your own!
![- 2 boneless, skinless chicken breasts - 1 cup fresh corn kernels - 1 ripe avocado, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro for garnish When you gather your ingredients, focus on freshness. I love using fresh corn because it adds a sweet crunch. You can use canned corn, but fresh tastes best. The ripe avocado brings creaminess. Make sure your avocado is soft but not mushy. For vegetables, the red bell pepper and onion add color and flavor. The olive oil helps everything cook nicely. Smoked paprika and cumin give your dish a warm, smoky taste. Salt and pepper are key to making flavors pop. Lime juice brightens everything up. Don't forget the cilantro! It adds a fresh touch at the end. This recipe combines all these ingredients into a meal you will love. For the full details on how to make it, see the Full Recipe section. - Preheat your oven to 400°F (200°C). - In a bowl, mix the corn, red bell pepper, red onion, lime juice, and half the olive oil. Season with salt, pepper, smoked paprika, and cumin. Stir well to combine. - Spread the corn mixture evenly on a baking sheet. - Roast for 15-20 minutes until lightly charred and tender. - Season the chicken breasts with salt, pepper, and the remaining olive oil. - In a skillet, heat over medium-high heat. Sear the chicken for about 5 minutes on each side until golden brown. - Once seared, transfer the chicken to the oven. You can place it on the same tray as the corn. - Bake for an additional 10-15 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C). - Remove both the chicken and roasted corn from the oven. Let the chicken rest for a few minutes before slicing. - To serve, lay the sliced chicken on a plate. Top with the roasted corn mixture. Sprinkle diced avocado and fresh cilantro on top. For the full recipe, refer to the detailed instructions above. - Use a meat thermometer for accurate doneness. Aim for 165°F (74°C). - Let the chicken rest before slicing for juiciness. This keeps the meat moist. To achieve the best chicken, I recommend checking the internal temperature. A meat thermometer ensures the chicken is safe to eat. If you do not have one, look for clear juices when you cut into the chicken. If the juices run clear, your chicken is likely done. Resting the chicken is key. After cooking, place it on a cutting board and let it sit for about five minutes. This simple step allows the juices to redistribute, giving you tender, juicy bites. - Experiment with additional spices or herbs. Try garlic powder or fresh thyme. - Consider marinating the chicken for extra flavor. Use lime juice, olive oil, and spices. Flavor can elevate your dish. I love to mix spices like garlic powder, thyme, or even chili powder. These can add depth and warmth to the chicken. You could also add a pinch of cayenne for heat. Marinating the chicken makes it even better. A simple mix of lime juice, olive oil, and your favorite spices works wonders. Let it marinate for at least 30 minutes, or even overnight. This step will make your chicken taste amazing. For the full recipe, refer back to the main article. {{image_2}} You can switch up the protein in this dish. Try using turkey breasts instead of chicken. Turkey gives a similar texture and flavor. If you want a plant-based option, consider tofu. Tofu absorbs flavors well and can be a great choice. To make it more exciting, add black beans. They add protein and fiber. If you enjoy spice, throw in some jalapeños for a kick. It enhances the flavor and brings some heat. For toppings, you have options too! Sour cream adds creaminess, while cheese brings richness. These additions can make each bite even tastier. Explore these variations to create your perfect plate! For the full recipe, check out the [Full Recipe]. To keep your chicken breast with roasted corn and avocado fresh, store it in the fridge. Place leftovers in an airtight container. This helps keep moisture in and prevents odors. You can store it for up to three days. If you want to keep it longer, freezing is a great option. Wrap the chicken and corn mixture tightly in plastic wrap, then place it in a freezer-safe bag. This way, it stays good for up to three months. When you reheat your chicken, you want it to stay juicy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken and corn on a baking sheet. Cover them with foil to keep the moisture in. Heat for about 15-20 minutes. You can also use a microwave, but be careful. Heat it in short bursts, about 30 seconds, checking often. This keeps the chicken from drying out. Enjoy your delicious meal again! Yes, you can use frozen corn. Just thaw it first. Drain any excess water. This makes it easier to roast. The cooking time may be a bit shorter. Check for doneness after 10-15 minutes. To make this dish gluten-free, use gluten-free spices. Check labels on any packaged ingredients. Most fresh ingredients are naturally gluten-free. This means the corn, chicken, and veggies are safe. Enjoy a worry-free meal! This chicken dish pairs well with a green salad. You can also serve it with rice or quinoa. Grilled vegetables make a great side, too. These options balance the flavors nicely. Yes, this recipe is great for meal prep. Cook the chicken and corn ahead of time. Store in airtight containers in the fridge. Reheat for lunch or dinner all week! It stays tasty for about 3-4 days. For full details, check the Full Recipe. This blog post showed how to make a tasty chicken dish. You learned about the key ingredients, like chicken, corn, and avocado. I shared simple steps for cooking and tips for juicy results. You can also explore variations and storage options for leftovers. Remember, cooking is fun and you can adjust recipes to suit your taste. Enjoy experimenting and making this dish your own!](https://tossedrecipes.com/wp-content/uploads/2025/06/e9310303-88f2-4d11-aa8c-eb3235cd1ea7-300x300.webp)