Chicken with warm tomato-corn salad

Back in the day when we use to have cable with all the fun channels like the Food Network,  I loved watching a healthy cooking show called "Healthy Appetite with Ellie Krieger".  Watching her show made eating healthy look delicious and easy.  Everything she makes looks so good!  I knew she and I were on the same page when she said "As a born food lover I am driven by great taste, and it is the most important factor in everything I make." I feel the same.  I have the desire to eat food that will nourish my body but it has to taste good or I won't eat it. And she manages to combine both nutritious food and delicious flavors.  Man I miss the Food Network.

Luckily she has a couple cookbooks out (as well as lots of recipes on the Food Network's website), and when I was looking for healthy cookbooks at the library this weekend I was excited to find her cookbook "So Easy".  So many of the recipes sound amazing and I'm excited to try them out.  I planned the next week's worth of meals from Ellie's cookbook and I'm looking forward to them all.  Tonight I made one of those recipes and it turned out to be so delicious that I have to share it with you! You'll feel fancy just plating it up.  It's a simple but elegant dish and really healthy!  One of those meals that you can feel great about eating. (Just don't follow it with a big dessert like I did! Oops.)

Chicken with Warm Tomato-Corn Salad
1 1/4 pounds thin-cut skinless boneless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
4 tsp. olive oil
4 scallions, white and green separated
2 cloves garlic, minced
2 pints grape tomatoes, halved
2 c. corn kernels (fresh or frozen)
1 ripe avacado, pitted, peeled, sliced
3 TBSP fresh lime juice
3 TBSP chopped fresh cilantro (I forgot this on ours, but I'm sure it would be great)

Season the chicken with salt and pepper.  Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat.  Add the chicken to the pan and cook until the chicken is browned and cooked through, about 3 mins. per side.  Transfer the chicken to a plate.

Add the remaining 2 tsp. of oil to the pan and heat over medium-high heat.  Add the scallion whites and cook stirring for 1 minute.  Add the garlic and cook, stirring, for 30 seconds more.  Add the tomatoes and corn to the pan and cook until they are softened but still retain their shape, about 3 minutes.  Stir in the scallion greens and season with salt and pepper to taste.

Place about a cup of the vegetable mixture on each plate.  Top with a piece of chicken breast and slices of avocado.  Sprinkle with lime juice and cilantro and serve.