Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Lime

  1 lime $1.29
• Fresh cilantro

  1/4 cup chopped
• Olive oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Dice 8 ounces Roma tomato and 4 ounces Walla Walla sweet onion; seed and mince 1 small jalapeño, chop 1/4 cup cilantro, and zest and juice 1 lime into a large bowl.
2. Pat 1 pound chicken breast fillets dry and pound them to an even 1/2-inch thickness. Coat with 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Brush 2 shucked ears of corn with 1 tablespoon olive oil and grill for 8–10 minutes, turning occasionally, until tender and lightly charred; transfer to a cutting board.
4. Grill the seasoned cutlets for 4–6 minutes per side, until browned and the centers reach 165°F; transfer to a clean plate and rest for 5 minutes.
5. Cut the kernels from the grilled cobs into the bowl of prepared salsa ingredients. Add 1/4 teaspoon kosher salt and toss thoroughly.
6. Slice the rested cutlets and divide between two plates; spoon the charred-corn salsa alongside and over the top, then serve.