ST. LOUIS — Fajita Chicken Breast with Tomato, Corn and Cilantro Salad
(Served over Brown Rice!)
Ingredients for Chicken Marinade:
1 TBS Fajita Seasonings
1/8 CUP Olive Oil
Juice from 1 Lime
4-6 OUNCES Raw Chicken Breast
Ingredients for Salsa:
3 Ripe Homegrown or Campari Tomatoes - Diced into small cubes
1 BUNCH Green Onions - Diced into small pieces
1/2 BUNCH Cilantro Stems - Discarded and chopped
3 EARS Cleaned fresh Corn - Cooked and sliced off the cobb
Juice from 3 Limes
1 TSP Salt
1 TSP Pepper
2 CUPS Brown Rice - Cooked according to package instructions
Mix Marinade together and marinate Chicken for at least 1 hour.
Then grill the Chicken till cooked!
Mix all Salsa ingredients together.
Layer on a platter starting with the cooked Brown Rice, then Grilled Chicken and topped with your fresh Salsa.