Roasting corn in the oven intensifies and brings out its sweet flavours. It’s the perfect accompaniment to this skillet dinner and fresh and tangy salsa. Flavour tip: use ancho or chipotle powder for the chili powder and jalapeno or Serrano chili peeper for the red pepper in the salsa for an added kick.
Prep time: 20 minutes
Start to finish time: 50 minutes
Serves four
Ingredients
2 tsp (10 mL) olive oil
12 oz (340 g) boneless skinless chicken breasts, cubed
1 tsp (5 mL) chili powder
½ tsp (2 mL) ground cumin
1 cup (250 mL) no salt added diced tomatoes
¾ cup (175 mL) no salt added chicken broth
¾ cup (175 mL) whole grain rice
½ cup (125 mL) shredded Mexican cheese blend
2 corn cobs
2 tsp (10 mL) olive oil
1 ripe mango, chopped
1 cup (25o mL) halved cherry tomatoes
½ cup (125 mL) orange pepper, chopped
¼ cup (60 mL) finely chopped red onion
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) chopped fresh parsley
Pinch of salt and pepper
Directions
1. Preheat oven to 425˚C (220˚C). In skillet, heat oil over medium heat; cook chicken, chili powder and cumin for 5 minutes or until browned. Transfer to plate.
2. Stir diced tomatoes and broth into skillet; bring to boil. Add rice; reduce heat to low. Return chicken to skillet; cover and cook for 20 to 25 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese. Cover and let stand for 5 minutes
3. Meanwhile, brush corn evenly with oil; transfer to baking dish. Roast for 12 to 15 minutes or until tender and golden brown in some spots.
4. Meanwhile, stir together mango, cherry tomatoes, orange pepper, red onion, lime juice, parsley, salt and pepper. Serve with chicken, rice and roasted corn.
Big thanks to the season 2 winner of MasterChef Junior, Logan Guleff, and Uncle Ben’s Rice for this amazing recipe and photos. Want more tips to get your kids interested in cooking? Check out Logan’s tips here.
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