Categories: Meals
Ingredients
- 16 ounce Tomatillos
- 4 Corn on the Cob
- 2 Lime
- 4 clove Garlic
- 2 Shallot
- 2 Jalapeño
- 24 ounce Chicken Breast
- 1 ounce Honey
- 1 Avocado
- 4 tablespoon Butter*
- 2 tablespoon Olive Oil*
- 2 teaspoon Sugar*
- Salt*
- Pepper*
Directions
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Wash and dry all produce. Heat broiler to high or oven to 500 degrees. Remove husks from tomatillos, then halve. Toss on a baking sheet with a large drizzle of olive oil and arrange cut-sides down. Add corn to sheet. Season both with salt and pepper. Broil or bake until soft, 8-10 minutes. Remove from sheet and let cool. Set oven to 400 degrees.
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Meanwhile, take out 2 TBSP butter and let sit at room temperature to soften. Zest lime until you have 1 tsp, then cut into halves. Mince or grate garlic. Halve, peel, and mince shallot until you have 2 TBSP. Mince jalapeño, removing ribs and seeds if you prefer less heat.
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Heat a large pan over medium-high heat. Rub chicken with a drizzle of olive oil, half the garlic, half the zest, 1 tsp honey (we sent more), and a pinch of salt and pepper. Add to pan and sear until browned, 1-2 minutes per side. Place on a baking sheet. (TIP: Use sheet used for tomatillos.) Roast until no longer pink in center, 10-12 minutes.
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Place tomatillos in a medium bowl and mash with a fork (they should still be slightly chunky). Halve, pit, and peel avocado, then cut into ½-inch cubes. Add to bowl with tomatillos along with remaining zest, remaining garlic, shallot, half the jalapeño, lime juice, and 1 tsp sugar. Season with salt and pepper.
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In a small bowl, mix butter, remaining honey, and as much jalapeño as you like. Season with salt and pepper.
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Let chicken rest 5 minutes after removing from oven, then thinly slice. Rub corn with honey butter. Divide corn and chicken between plates. Spoon salsa over chicken and serve.