4 large
chicken breasts, or thighs
sea salt
and freshly ground black pepper to taste, about 1/2 teaspoon each
1 tsp
chili powder
1 Tbsp
smoked paprika
1 tsp
ground cumin
2 Tbsps,
avocado oil, melted unrefined coconut oil, or ghee, divided
1 sweet
onion, sliced
3 fresh
garlic cloves, minced
2 cups
fresh corn kernels cut from the cob
2 cups
ripe cherry tomatoes
1-2
jalapeno peppers, sliced
1/2 cup
canned, unsweetened coconut milk
1 tsp
gluten free flour
Instructions:
1. Whisk together your sea salt, pepper, chili powder,
paprika, and cumin.
2. Rub the chicken breasts completely with half of your
oil, then sprinkle evenly with this spice mixture, gently pressing it in, and
rubbing to coat on all sides really well.
1. Heat a large skillet or Dutch oven over medium high
heat.
1. Once the pan is hot, add chicken and cook for 5-6
minutes on each side, or until nicely blackened and cooked through.
2. Set chicken aside on a separate plate.
1. In the same heated pan, add the remaining Tablespoon
of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in
garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes
more.
1. Meanwhile, in a small bowl whisk the coconut milk and
gluten free flour together.
1. Pour milk over the corn, and add in your fresh cherry
tomatoes and sliced jalapeno peppers.
1. Allow this mixture to simmer for a few minutes, just
until the sauce thickens a bit.
2. Return blackened chicken into the pan and simmer for
about 2 minutes more, until heated through.
1. Serve with cooked brown rice, quinoa, or cauliflower
rice and enjoy!