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.
