This is a game-changer for me. I'm always gagging and wondering why people aren't more aware of their stench and why the torture their fellow gym-goers by continuing to press on with their sweaty activities. I can now attest as to what it is - people have goals and plans, and they can't let a little stink stop them from achieving those. I must say I duly respect that, I've been there. Game. Changed.
Another game-changer? Pan roasted corn. There's something about fresh corn on the cob, roasted on the grill that really screams summer. I like me some corn, but I LOVE me some roasted corn. So what if it's not corn on the cob season? Or what if it's not grillin' season? Pan roasted corn. It's simple and I don't know if I'll ever just heat up canned corn again.
Chopped Salad with Pan Roasted Corn
2 Large Hearts of Romaine, chopped
1/2 C Garbanzo Beans
1/4 C Fresh Cilantro
1/3 C Roasted Corn
1 C Shredded Chicken (cooking tips below)
2 oz Mont Cherie Garlic and Herb Goat Cheese
1/2 Cucumber, diced
1/2 C Grape Tomatoes, cut in half
1/2 Avocado, diced
To cook chicken: fill pot with water, add raw chicken. Cook in medium-high heat and bring to a boil. Allow to boil for 5 minutes, add lid and turn off heat. Allow to steam 5-7 minutes or until juices run clear. To roast corn: heat 1 TBSP olive oil in saucepan, add corn. Cook on medium heat for 10-15 minutes or until corn starts to pop and brown, stir to "roast" evenly. Season with sea salt and pepper. Arrange salad in bowl and do rows of the following: cucumber, roasted corn, tomatoes, chicken, avocado, goat cheese and cilantro.
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