Smoky Paprika Chicken with Corn Salsa

What you need

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 0.5 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• Fresh cilantro for garnish

The easy way

1. Mix smoked paprika, salt, and pepper; rub onto chicken breasts.
2. Heat olive oil in a large skillet over medium-high heat; cook chicken for 5-6 minutes per side until cooked through (165°F).
3. While chicken cooks, combine corn, red onion, jalapeño, lime juice, and cilantro in a bowl to make the salsa.
4. Let chicken rest for 3 minutes before slicing; serve sliced chicken topped with the corn salsa.
5. Garnish with additional cilantro and lime wedges if desired.
6. Refrigerate leftover salsa and chicken separately in airtight containers for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.