For a weeknight supper that’s ready in minutes, fold slices of juicy chicken into soft corn tortillas, along with a fresh salsa bursting with peak summer tomatoes and corn.
Note: The chicken breasts may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Boneless, skinless chicken breast
What You'll Need
Preheat the oven to 400°F. Cut the cherry tomatoes in half. Shuck the corn, and cut the kernels from the cob. Slice about ¼ cup of the scallions. Chop about ¼ cup of the cilantro, including the stems. Mince the jalapeño, removing the seeds, if you prefer less heat. In a bowl, combine the tomatoes, corn, scallions, cilantro, and jalapeño to taste. Add the juice of ½ lime, 1 tablespoon olive oil, and ¼ teaspoon salt. Cut the remaining lime into wedges for serving.
Remove the chicken from the packaging and pat dry with paper towels. Sprinkle generously with salt. In a cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons of oil. When the pan is searing hot, add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board and let rest, 5 minutes. Slice the meat across the grain.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, doubling them up, and fill with slices of chicken and cherry tomato salsa. Serve warm, with the lime wedges for squeezing.