B. Chicken​
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corn on cob
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½ tsp black pepper
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garlic parmesan seasoning
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2 tbsp of butter
C. Corn
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White rice prepared per packaging instructions
A.
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3 lbs. chicken breast
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3 teaspoons of salt
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1 tsp black pepper
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2 tsp roasted garlic
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1 tbsp. Mrs. start dash's original blend
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2 tsp of smoked paprika
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1 tbsp. Tuscan herb olive oil
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1 lemon
D. Pico De Gallo
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2 tomatoes
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½ purple onion
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2 tsp cilantro
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1/2 lime
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½ tsp salt
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½ tsp black pepper
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½ tsp habanero pepper
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½ tsp goat pepper (habanero)
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avocado
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mixed greens
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green onions
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sour cream
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sprinkle of black pepper
E.
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Butterfly chicken breast & tenderize
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Season with salt, black pepper, roasted garlic, Mrs. dash's original blend, smoked paprika Tuscan herb olive oil, & lemon. Flip & repeat! Place on a baking tray & cook on roast at 400 degrees F for approximately 15-20 minutes until golden brown. If you do not have the roasting option, set the oven to 450 & keep an eye on them!
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Shuck the corn & season with black pepper & garlic parmesan & topped with butter. Place in the oven for 15 minutes at 425 degrees wrapped in foil.
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For the Pico De Gallo, dice tomatoes, onions, parsley, cilantro, & season with limes salt, black pepper, & habanero pepper.
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Cut corn off the cob, & slice the chicken breasts, avocado, & lettuce.
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In a bowl, add rice, then arrange chicken, corn, lettuce, avocado, Pico De Gallo, sour cream, lime slices, & green onions to the portion of your liking! With a sprinkle of black pepper & voila!
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