southwest chicken w/ chipotle corn & baked kale chips

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, side dishes on 03.08.11 at 8:52 pm

texmex food is a lot of fun. sweet corn. guacamole. chipotle bbq. great aromas & southwest flavours. this down-home comfort food makes for a fantastic weekend brunch or sunday dinner. yummers, indeed.

southwest marinade:
combine the following ingredients in a small prep bowl
– 2 tbsp organic extra-virgin olive oil (evoo)
– 1 tbsp organic apple cider vinegar
– 3 heaping tbsp southwest spice blend (combo of spices incl salt, ground cumin, ground mexican oregano, ground coriander, ancho chile pepper, black pepper, garlic)

saute the chicken:
– brown 2 shallots (rough chop) w/ evoo in saucepan
– 2 lean boneless chicken breasts, coated on both sides w/ southwest marinade
– add marinated chicken to saucepan, flipping to ensure that each side of the chicken gets some shallot/olive oil mixture
– cook on medium heat, until chicken is browned and no longer pink inside

chipotle corn
– check out the recipe from a previous yumyumyummers post.

baked kale chips
– check out the recipe from a previous yumyumyummers post.

food styling:
– side dish: 1/4 cup cavatappi pasta (boiled, al dente)
– garnish with 1/2 haas avocado (rough chop) &  1/4 cup grape tomatoes (cut into halves)
– season w/ ground black peppercorns

y’all will be coming back for more! :)

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