This was such a delicious, ideal summer meal and the tomatoes and corn were probably the stars of the show.
It was also a pretty easy meal to throw together (don't be intimidated by a long ingredient list!). While the corn cooks, you can whisk the vinaigrette together and then the chicken only takes less than 15 minutes to cook. While it might not be exactly a 30-minute meal (I didn't time it), it's pretty darn close.
My husband's favorite part was the tomato-corn salad while mine was the chicken. I loved being able to use up some homemade almond meal leftover from homemade almond milk. I like breaded chicken but the almonds seemed to be a great substitute and I didn't miss the breadcrumbs at all! This is my favorite chicken cooking method - start it on the stove and finish in the oven. I get juicy chicken each time!
Almond-Crusted Chicken with Tomato-Corn Salad
Almond-Crusted Chicken adapted from Not Enough Cinnamon
Tomato-Corn Salad taken from The Kitchn
- 4 fresh ears of corn, shucked
- 1/2-1 pint cherry tomatoes, halved lengthwise
- 1 garlic clove, minced
- 1/4 cup red onion, chopped
- 4 large handfuls baby lettuce or arugula, washed and dried (I used romaine instead)
- Handful fresh basil leaves, roughly chopped (optional, I omitted)
- 1/4 tsp. dried thyme (optional, I added instead of basil)
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Two methods to cooking the corn: First method: Cut the kernels off the cob. Heat a non-stick skillet on medium heat and then added about 1/2 tablespoon of butter. Add the corn kernels, season with salt and pepper and then cook for 4 minutes, stirring occasionally.Alternate Method: Bring a large pot of water to a boil. Add the corn and cook for 4 minutes. Remove, allow to cool for 5 to 10 minutes. Cut the kernels off the cob.
- Toss the kernels with the sliced tomatoes, minced garlic, chopped red onion, basil (if using) and thyme(if using).
- Make the vinaigrette: Combine 1 Tbsp of the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously.
- Preheat oven to 400. Preheat an oven-safe pan to medium heat. Slice each chicken breast vertically so they are half the thickness.
- Beat egg in one shallow bowl and then put almond meal in a second shallow bowl. Season chicken breasts generously with salt and pepper and then coat in the cornstarch. Dip each breast into the egg, followed by the almonds.
- Add tablespoon of butter to the oven-safe pan. Add chicken and then cook over medium heat for 4 minutes on the first side. Flip chicken over, cook for 2 minutes and then slide into the oven for 8-12 more minutes (the chicken temperature should read 160 degrees). Sprinkle with lemon juice.
- To serve, add lettuce to each plate and then top with tomato-corn mixture. Sprinkle vinaigrette as desired. Serve alongside chicken.