Pan-Roasted Chicken with Tomatillo Sauce and Corn Salsa

Ingredients

• 3.0 oz tomatillo
• 1.0 piece yellow onion
• 1.0 piece lime
• 1.0 piece garlic clove
• 5.0 oz grape tomato
• 1.0 piece jalapeño (divided)
• 2.0 pieces boneless chicken breast
• 1.0 tsp spice mix (chipotle powder used)
• 1.0 piece ear corn (without husk)
• 2.0 oz baby spinach
• 1.0 tbsp sherry vinegar

Instructions

1. Preheat oven to 425°F. Prepare ingredients by cleaning and slicing tomatillos, onion, and other produce. Season chicken with spice mix, salt, and pepper, then set aside.
2. Roast tomatillos, onion, and jalapeño on a baking sheet with olive oil. Arrange in a single layer for about 15 minutes.
3. Heat a medium pan over medium heat. Add chicken skin-side down and cook until golden brown, about 8-9 minutes. Turn and cook for another minute on the other side.
4. Transfer pan to oven and roast chicken until cooked through, about 16 minutes. Set aside to cool slightly.
5. Cook corn salsa by heating a medium pan with olive oil and cooking corn with salt and pepper for 3 minutes. Add tomatoes and heat until warmed.
6. Blend roasted vegetables with cilantro, parsley, and remaining ingredients for the tomatillo sauce until smooth.
7. Plate chicken with warm corn salsa, drizzle with tomatillo sauce, and serve with garnish.