Sprinkling chicken with smoked paprika is a great way to give a smoky taste to foods cooked on an indoor grill. In this recipe, the smoky chicken is topped with a tangy salad made of corn and black beans. I made this using a Cuisinart Griddler but any countertop electric grill, or even a stovetop grill pan, can be used.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- For Chicken:
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 4 boneless, skinless chicken breasts, about 6 ounces each
- Salt and pepper
- Nonstick cooking spray or canola oil
- For Salad:
- 1 cup frozen corn, cooked and cooled
- 1 red pepper, diced into 1/4-inch pieces
- 1 scallion, light green part only, sliced
- 1 14.5-ounce can black beans, drained and rinsed
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper
Preparation:
[ol][li]Heat an indoor electric grill or grill pan over medium-high heat. In a small bowl, combine the paprika and cumin. Season both sides of the chicken breasts with salt and pepper, and sprinkle with the paprika-cumin mixture.[p]
[li]Spray the grill with nonstick cooking spray or brush lightly with canola oil. Place the chicken breasts on the grill. Cook for 7 to 10 minutes (If your grill isn't a contact grill with plates that cook the top and bottom of the food simultaneously, turn the chicken over after 6 minutes.[p]
[li]Meanwhile, in a medium bowl, combine the corn, red pepper, scallion, black beans, cilantro and lime juice. Season to taste with the salt and pepper. Set aside.[p]
[li]To serve, place the chicken breasts on dinner plates and top with a spoonful of the corn and black bean salad.[/ol]
