Nutrition Information (per serving)
4 4-oz boneless, skinless chicken breasts
½ cup Panko bread crumbs
2 tablespoons chopped fresh cilantro
1 tsp extra-virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp extra-virgin olive oil
2 med ears corn, kernels shaved from cob
2 tsp chopped fresh cilantro
¼ tsp sea salt
Pinch freshly ground black pepper
1 cup Spicy Carrot Puree
- Preheat oven to 400F.
- In a small bowl, combine all ingredients for cilantro breading. Coat chicken breasts in the breading. In a large sauté pan over medium heat, sauté chicken in 1 teaspoon of olive oil for 1 minute on each side. Transfer chicken to a baking dish and bake for 15 to 20 minutes, or until chicken reaches an internal temperature of 165F.
- Using sauté pan from chicken, heat remaining teaspoon of olive oil, over medium heat. Sauté the shaved corn kernels and cilantro until heated through. Season with salt and pepper.
- Place ¼ cup of Spicy Carrot Puree on each of 4 plates. Evenly divide the sautéed corn over top of puree on each plate. Top each with cooked chicken breast.