Chicken Sauté with Herbed Tomato & Corn (with Broccoli)

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
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  • 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.

Side dish


  • 1 bunch of broccoli (or spinach)

Cook broccoli over simmering water until bright green. Approx. 5-8 minutes.

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