GRILLED CHICKEN BREAST WITH CORN SALAD AND PURPLE POTATO SALAD

PORTIONS: 2

INGREDIENTS

2 chicken breast cutlets

Seasoning

½ tsp. cumin

1 tsp. minced garlic

Sea salt and pepper to taste

Olive oil

METHOD

Season the chicken cutlets with cumin, garlic, salt and pepper.

Brush the cutlets with olive oil.

Heat up a top stove griddle. Mark and cook the chicken cutlets on both sides.

Serve with the salads.

CORN AND TOMATOE SALAD

PORTIONS: 2

INGREDIENTS

2 fresh corns, cooked

1 plum tomato, diced

½ purple onion diced

1 tsp. fresh oregano, parsley or cilantro chopped

1 tbsp. olive oil

½ tbsp. red wine vinegar 

Salt and pepper to taste

METHOD

Cut the corn kernels and place in a bowl.

Add and mix the rest of the ingredients.

Serve cold.

PURPLE POTATO SALAD

PORTIONS: 2

INGREDIENTES

10 small purple potatoes

½ sweet Vidalia onion cut in Julianne

¼ red bell pepper cut in Julianne

1 tbsp. olive oil

½ tbsp. red wine vinegar

1 tsp. fresh oregano, parsley or cilantro chopped

Salt and pepper to your taste

METHOD

Place the potatoes in a pot covered with water. Bring the water to a boil, lower the heat and cook the potatoes. A toothpick should easily penetrate when potatoes are cooked.  Remove the potatoes from water and let cool off. Cut them in half-length wise. Place the potatoes in a bowl and mix with the rest of the ingredients.

Serve cold.