Pan-Fried Chicken Breasts w/ Corn, Tomato, and Feta Salad

NUTRITION FACTS: per serving Calories: 493 Fat: 22g Sat. Fat: 9.44g Trans Fat: .33g Carbs: 34g Protein: 47g Sugars: 12g Fiber: 5g Cholesterol: 149mg Potassium: 1279mg Calcium: 186mg Iron: 2.19mg Sodium: 363mg Vit A: 60% Vit C: 38% Vit D: 1%

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare corn

Step 2

Halve tomatoes crosswise and transfer to large salad bowl

Step 3

Trim off ends of green onions, cut crosswise into 1/4 inch pieces at an angle; add to salad bowl

Step 4

Preheat skillet over medium-high heat

Step 5

While skillet heats up, pat chicken dry with paper towels and place on cutting board

Step 6

Holding knife parallel to cutting board, cut chicken in half horizontally to form thin cutlets

Step 7

Season cutlets with 1t salt and 1/2t pepper on both sides

Step 8

Once skillet is hot, add 1T coconut oil and swirl to coat bottom

Step 9

Place chicken cutlets in skillet, cook until golden brown on outside and cooked through in center, 2-4 min per side

Step 10

Once done, transfer to plate and cover with foil to keep warm

Step 11

Cook in batches if needed

Step 12

Add corn to skillet; cook, stirring frequently, until tender and lightly browned, 3-4 min

Step 13

Once done add to salad bowl

Step 14

Add feta to salad bowl

Step 15

Juice the lime and add to the salad bowl

Step 16

Drizzle salad with 2T EVOO and season with 1/2t salt and 1/4t pepper; toss to combine