Stephanie & Tony’s Table: Southwest Chicken
1 ear of corn, husked
1 red bell pepper, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1/2 cup cilantro, torn
1 jalapeño, non seeded and minced
1 breast chicken
Sea salt and pepper
1 oz olive oil, divided
1/2 lemon, juiced
Season chicken and brush with olive oil, cook on both sides with garlic until white in the middle.
Remove kernels from corn and sauté with remaining olive oil In a large mixing bowl.
Combine bell peppers, jalapeño and cilantro.
Combine with lemon juice. Serve along side chicken and corn.