Blackened Chicken with Zucchini Rice, Corn & Cherry Tomatoes
"Ancho chile powder, with its pleasant heat and subtle earthiness, is one of the best-loved spices in Mexican cooking. To make the most of its flavor, we’re coating our chicken with the chile powder, then searing the chicken in a hot pan—charring (or “blackening”) the spices and developing a tasty crust. A sauté of fresh, sweet corn and cherry tomatoes balances this succulent centerpiece with delicious brightness...."
INGREDIENTS
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2 Boneless, Skinless Chicken Breasts
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1/2 Cup Jasmine Rice
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4 Ounces Cherry Tomatoes
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3 Cloves Garlic
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2 Scallions
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1 Ear Of Corn
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1 Lime
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1 Zucchini
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1 Bunch Cilantro
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2 Teaspoons Ancho Chile Powder
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1/4 Cup Mexican Crema
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