Mexican Chicken with Broccoli, Corn, and Tomatoes
🌟Main ingredient:Chicken
✨secondary ingredients: broccoli and corn
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
4
chicken
breasts
2
cups
broccoli
florets
1
cup
corn
kernels
1
cup
diced
tomatoes
1
tablespoon
olive
oil
1
teaspoon
cumin
1
teaspoon
paprika
1/2
teaspoon
garlic
powder
Salt
and
pepper
to
taste
Cooked
rice
(side
dish)
Cooking steps
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine cumin, paprika, garlic powder, salt, and pepper. Rub the chicken breasts with this spice mixture.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, until browned.
Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
Meanwhile, steam the broccoli florets for 3-4 minutes, until they are tender-crisp. Drain and set aside.
In a separate saucepan, heat the corn kernels and diced tomatoes for 5-6 minutes over medium heat, until heated through.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Slice it into pieces.
Serve the sliced chicken with steamed broccoli, corn, and tomatoes. Serve with cooked rice as a side dish.
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