|photos by scott haydon|
This week the Food Matters Project dish is especially beautiful. You can meet the host, Jen, and see her recipe here. Summer has officially hit the Pacific Northwest and meals like this one are perfect for relaxing or celebrating this time of year.This meal was both brilliant and delicious and we will definitely be making it again. I stuck with the recipe, mostly, but instead of frying up tortilla strips I went with quick and easy tortilla wraps. Oh, and I added some black beans to the mix too.
adapted from the food matters cookbook
1 pound chicken breast, cut into strips
2 TBS olive oil
4 ears of corn, cut for the kernels
1 cup black beans (from a can or prepared ahead of time)
1 red onion, diced
1 bell pepper, chopped
1 jalapeno, diced
1 tsp chile powder
salt & pepper
1 tomato, chopped
1 orange, juice
1/2 bunch cilantro, chopped
1 avocado, sliced
Place 2 tablespoons of olive oil in a skillet with the stove top set to medium / medium high. Season the chicken with a bit of chile powder, salt and pepper and lay the strips in the pan. Turn the chicken over midway through cooking and then place the meat off to the side on a plate. My chicken pieces were pretty small and only took a couple of minutes per side.
Wipe out the empty skillet. Put the remaining 2 tablespoons of oil in the skillet and return to the stove top. Add the corn and red onion and allow the ingredients to brown, stirring occasionally, for about 5 minutes.
Remove the pan from the heat and add in the prepared chicken, black beans, bell pepper, jalapeno, chile powder, salt and pepper.
Allow the mixture to cool somewhat and then add tomato, avocado, and orange juice. Toss with cilantro.
Serve with tortillas and avocado slices.