This light chicken recipe is packed with flavor! A delicious and easy summertime dinner recipe 🙂
Makes 4 servings
4 skinless, boneless chicken breasts
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 tablespoon mustard
2 ears corn
1 bunch red kale, chopped
1 large pealed potato, diced into 1 inch cubes
1 medium yellow onion, diced into 1/2 inch cubes
Salt and pepper
1. Preheat cast iron grill pan and placed corn on. Cook on all sides and remove from pan. Allow to cool and cut kernels off.
2. Whisk vinegar, 2 tablespoons olive oil, tomato paste and mustard in a bowl. Pour over chicken breasts. Cook chicken breasts on preheated grill pan on medium heat. To achieve “perfect” grill marks, cook chicken at 10 o’clock and then move to 2 o’clock. then /
3. Meanwhile, in a skillet, cook potatoes and onion in remaining 2 tablespoons oil on medium high heat. Add red kale, let wilt. Add corn kernels. Season with salt and pepper.
4. Remove chicken from heat and serve on bed of the hash.
*This recipe inspired in part by “weeknight cooking” feature in Food Network Magazine in the June/July 2014 edition.