Recipe: Seared Spicy Chicken with Beans and Corn Salad

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Written By Judy Doherty, MPS, PCII

Seared Spicy Chicken with Beans and Corn Salad

A summery dinner filled with fresh corn, green beans, spices, and chicken, all served in a bowl.

  • 2 ears corn
  • 1 each tomato (cut in wedges)
  • 1 cup green beans (cut in strips)
  • 2 each chicken breast
  • 1 each lime
  • 1 tablespoon chili powder
  • 1 tbsp pepitas
  • 1 sprig cilantro (optional)

  1. Preheat the oven to 450 degrees. Place the chicken on a greased baking sheet and top with chili powder. Also place the green beans and corn on the baking sheet. Roast together 20 minutes or until the chicken is done. Stir the beans and turn the corn.

  2. Cut the corn off the cob. Place the beans and corn together in a bowl. Top with a little more chili powder and lime.

  3. Slice the chicken and place on top of the beans and corn.

  4. Top with fresh cilantro and more lime.

  5. Serve hot.

Entree
American

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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