How To Make Smoky Chicken with Warm Corn & Potato Salad
Why not try a different approach to cooking by going for some smoked meals? These recipes will show you new ways of enjoying your food, so you won’t be running out of ideas anytime soon. Avoid taste fatigue with these smoked meals.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups corn kernels
- 2 cups diced potatoes
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp red wine vinegar
- 2 tbsp mayonnaise
Instructions
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Preheat grill or grill pan to medium-high heat.
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In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly onto both sides of the chicken breasts.
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Drizzle the chicken breasts with olive oil and place them on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
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While the chicken is cooking, bring a pot of salted water to a boil. Add the diced potatoes and cook until tender, about 10 minutes. Drain and set aside.
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In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the corn kernels, diced red bell pepper, and cooked potatoes. Cook for 5 minutes, stirring occasionally.
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In a small bowl, whisk together the red wine vinegar and mayonnaise. Pour the dressing over the corn and potato mixture and toss to coat evenly. Cook for an additional 2 minutes.
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Remove the chicken from the grill and let it rest for a few minutes before slicing.
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Serve the sliced chicken alongside the warm corn and potato salad. Garnish with chopped parsley.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 25g
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