Grilled Chicken + Corn Salad

Ingredients

Chicken

• 1 1/2 lb boneless, skinless chicken thighs

• 1 tsp avocado oil

• 2 tsp taco seasoning

Corn

• 2 cobs corn, husked

• 1 tsp avocado oil

• 1/2 tsp taco seasoning

Asparagus

• 1 tsp avocado oil

• 1 bunch asparagus, ends trimmed and cut into 1 1/2” pieces

Salad

• 1 can black beans, drained and rinsed

• 1/2 large red onion, diced

• 1/4 cup cilantro, chopped

• juice of 1 lime

• 1-2 tbsp hot sauce, depending on spice preference

• 1 tbsp extra virgin olive oil

• flaky sea salt, to taste

Instructions

1. Preheat your grill to medium-high heat. Toss the chicken thighs with avocado oil and taco seasoning. Set aside.

2. Mix together 1 tsp avocado oil and 1/2 tsp taco seasoning. Brush corn with the mixture until evenly coated.

3. Place chicken thighs and corn on the grill and close the lid. Turn the corn every 3-4 minutes, to get an even char. After 6 minutes, flip the chicken thighs. They should have nice, formed grill marks by now.

4. Toss your asparagus in the avocado oil and place in a grill pan. If you don’t have a grill pan you can use a small cast iron pan. Place on the grill.

5. Cook the asparagus, corn, and chicken for about 5-6 minutes, until the asparagus is bright green and the chicken has reached 165º. Remove from the grill and allow the chicken to rest for 5-10 minutes before dicing.

6. Once the corn is cool enough to handle, use a sharp knife to cut the kernels from the cob. I like to place one end on the cutting board and hold the cob of corn vertically while I slice downward.

7. In a large bowl combine diced chicken, corn kernels, asparagus, black beans, red onion, cilantro, lime juice, hot sauce, and sea salt. Toss and serve.

Servings: 4 Time: 30 minutes Calories: 438 Protein: 44 Carbs: 22 Fat: 16