Chicken Breast with Tomato and Corn Salad

Ingredients

• 175 g Chicken Breast Fillet
• 125 g Canned Corn, drained
• 120 g Tomato
• 40 g Green Onions
• 30 cups Lemon Juice
• 2 tbsp Olive Oil
• 1/2 tsp Cumin
• 1/2 tsp Sweet Paprika Powder
• 1/4 tsp Salt and Pepper

Instructions

1. Drain the corn, cut the tomato into cubes and cut the green onions into rings.
2. Place all three in a bowl and combine with half of the lemon juice and half of the oil.
3. Season the salad as desired with cumin, paprika powder, salt, and pepper. Cool in the fridge.
4. In the meantime, fry the chicken on all sides in a pan with the remaining olive oil and lemon juice as well as some cumin,paprika powder, salt and pepper.
5. Heat the remaining oil and seasoning in a pan, then add the chicken breasts and cook slowly on both sides until golden brown, about 10 minutes. If the pink color is still visible when cut, continue heating until the chicken in the middle turns white.
6. Serve the chicken with the tomato and corn salad.

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