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Blackened Chicken with Creamy Corn + Ripe Cherry Tomatoes

Ingredients

  • 4 large chicken breasts or thighs
  • sea salt and freshly ground black pepper to taste about 1/2 teaspoon each
  • 1 tsp chili powder
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 2 Tbsps avocado oil, melted unrefined coconut oil, or ghee, divided
  • 1 sweet onion sliced
  • 3 fresh garlic cloves minced
  • 2 cups fresh corn kernels cut from the cob
  • 2 cups ripe cherry tomatoes
  • 1-2 jalapeno peppers sliced
  • 1/2 cup canned unsweetened coconut milk
  • 1 tsp gluten-free flour

Instructions

  • Whisk together your sea salt, pepper, chili powder, paprika, and cumin.
  • Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture, gently pressing it in, and rubbing to coat on all sides really well.
  • Heat a large skillet or Dutch oven over medium high heat.
  • Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cooked through.
  • Set chicken aside on a separate plate.
  • In the same heated pan, add the remaining Tablespoon of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.
  • Meanwhile, in a small bowl whisk the coconut milk and gluten-free flour together.
  • Pour milk over the corn, and add in your fresh cherry tomatoes and sliced jalapeno peppers.
  • Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.
  • Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through.
  • Serve with cooked brown rice, quinoa, or cauliflower rice and enjoy!