Honey-mustard chicken with raw corn panzanella
Delight your taste buds with a flavorful honey-mustard chicken paired with a refreshing raw corn panzanella salad. Perfect combination of sweetness and crunch.
Ingredients:
- Honey-mustard chicken breast
- 1 tablespoon olive oil, plus more for searing chicken
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon Mustard
- 1 teaspoon honey
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 pinch freshly ground black pepper, to taste
- 1 pinch red pepper flakes, to taste
- 1 boneless, skinless chicken breast
- Raw corn salad
- 1 slice sourdough bread
- 1/2 garlic clove, grated
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 pinch kosher salt and freshly ground black pepper, to taste
- 1 pinch red pepper flakes, to taste
- 1/2 cup raw corn kernels, scraped from the cob
- 1/2 cup croutons
- 1/2 cup grape tomatoes, halved
- 1 sprig fresh thyme leaves, for garnish (optional)
Instructions:
- Honey-mustard chicken breast
- Preheat your oven to 350°F. Combine all the marinade components (from olive oil to red pepper flakes) and coat the chicken breast with it. Let it marinate, covered, for 10 minutes or longer.
- Warm up a cast-iron or oven-proof nonstick skillet over medium-high heat. Drizzle some olive oil onto the skillet, then brown the chicken for 2 to 3 minutes on one side. Flip it over and place it in the oven to cook for 15 to 25 minutes, adjusting the time according to the thickness of the breast, or until the internal temperature reaches 165°F. Allow it to sit for 5 minutes before slicing it perpendicular to the natural grain of the meat fibers. During this time, prepare the corn panzanella salad.
- Fresh corn salad
- Put the bread in the toaster. In a small bowl, mix together the garlic, vinegar, mustard, oil, salt, pepper, and red pepper flakes.
- Coat the raw corn kernels with the dressing. As soon as the toast is ready, cut or rip it into small pieces and add it to the salad. Optionally, decorate with some thyme leaves before serving it with the chicken.
Summary:
- Calories: 1162 kcal
- Fat: 41 g
- Protein: 83 g
- Carbs: 116 g
- Potassium: 1591 mg
- Magnesium: 179 mg