Ingredients

Ingredients

ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 tsp. kosher salt
2 tsp. ground cumin
2 tsp. paprika
1/4 tsp. freshly ground black pepper
1 clove garlic, minced
2 tsp. white vinegar
  Vegetable oil, brushing grill
 
  GREEN SAUCE:
2 small jalapenos, seeded, roughly chopped
1/2 cup fresh cilantro leaves
1 clove garlic, peeled
1/4 cup mayonnaise
2 tbsp. sour cream
1/2 lime lime, juiced
1 tbsp. vegetable oil
  Kosher salt and freshly ground black pepper, to taste
 
  SALAD:
1 cup fresh or frozen lima beans, cooked
2 ears corn, husks removed
1/2 small red onion, sliced thin
1/2 cup halved cherry tomatoes
1/4 cup mayonnaise
1 tbsp. chopped fresh cilantro
1/2  1/2 lime, juiced
  Kosher salt and freshly ground black pepper, to taste
Method

Method

1 For green sauce: Place all ingredients in food processor or blender and puree, scraping down the sides as needed until smooth, about 30 seconds. Set aside for later use.
2 For chicken: Heat grill to medium heat and brush grates with oil. Add salt, cumin, paprika, pepper, garlic and vinegar in a small bowl and mix to form a paste. Brush paste over chicken to coat. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. Transfer to a plate and let rest.
3 For salad: Grill corn until fully cooked, for about 15 minutes, turning every 4-5 minutes. Let cool, then cut kernels from cob. Combine corn, red onion, tomatoes, mayonnaise, sour cream, lime juice and cilantro in a large bowl. Season with salt and pepper. Serve salad with chicken and green sauce.

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