Grilled Chicken w/ Roasted Corn, Peach & Tomato-Basil Salad - LOW CAL

Course: Main Meals

Keyword: Week 12

Cooking Method: Oven

Recipe Type: Poultry

Servings: servings

Calories: 422kcal

12 oz chicken breasts boneless skinless
2 tsp Herbs de Provence
1 cup peaches (large), (substitute nectarines or mango if fresh peaches are not available -choose a firm, not overly-ripe fruit)
½ cup frozen corn kernels thawed
3 cups tomato diced
2 cups cucumber slices (peeled and halved)
½ cup Fresh basil thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
Sea salt and black pepper to taste

PREHEAT oven to 400°F and spray a large baking sheet with non-stick cooking spray.
SEASON the chicken breasts with Herbs de Provence on both sides, and place on the baking sheet.
PLACE the thawed corn on a clean kitchen towel and pat dry. Place on the baking sheet along with the diced peaches.
ROAST for 20 minutes. Remove from the oven and allow to cool slightly.
DICE the chicken thighs and place in a large bowl along with the corn, peaches, diced tomatoes, sliced cucumber, and basil.
SEASON with salt and pepper to taste and drizzle with the olive oil and balsamic vinegar.
TOSS until everything is well coated.