Prep time: 20 minutes
Serves: 4 to 6 people
- 1.5 to 2 lbs. chicken breast tenders
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots or 1 small red onion, chopped
- 10 oz frozen corn
- 2 tomatoes, chopped
- Small handful fresh cilantro, chopped
- Juice of lime
Cut chicken into 1 inch cubes. Heat oil and butter in a large skillet on medium heat. Add chicken and season with salt and pepper. Cook about 5 to 8 minutes until cooked through and no longer pink inside. Remove from the pan and set aside. Add shallots, corn and tomatoes to pan. Cook for 5 to 8 minutes. Return chicken to the pan and stir fry through. Stir in lime juice and cilantro (or substitute fresh parsley). Season with a bit more salt and pepper and serve.
- 1 bunch of broccoli (or spinach)
Cook broccoli over simmering water until bright green. Approx. 5-8 minutes.
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