Chicken Bowl

Servings: 1 - 2

Ingredients:

Basic Ingredients

1 - 2 chicken thinly sliced breasts
Olive oil
Creole seasoning (If you do not have Creole seasoning, use a mix of garlic powder, onion powder, kosher salt, black pepper, cumin, and paprika.)
Irish Garlic herb butter 1/2 cup teriyaki sauce
2 tbsps sesame seeds

Chicken

Salsa

Season chicken

Let the chicken come to room temperature on the counter.
Pat dry with a paper towel.
Lightly coat the chicken with olive oil. It should be evenly coated, not dripping.
Season the chicken. (If you do not have Creole seasoning, use a mix of garlic powder, onion powder, kosher salt, black pepper, cumin, and paprika.)
Cover and let it rest until step 4.

Confused by any of the details? I made a separate page just for how to make Creole Chicken!

Prepare all the cold ingredients and keep them within easy reach.

Salsa instructions:

Dice 2 shallots and 5 Roma tomatoes, then add them to a medium to large-sized bowl.
Finely chop 2 jalapeños. Adjust the quantity according to your preference for spice.
Mince 5 cloves of garlic and about 0.05 oz of cilantro, and add them to the bowl.
Add 3/4 cup of corn to the bowl. I recommend using a frozen bag of yellow and white sweet corn for better flavor and freshness compared to canned corn.
Add the following ingredients & mix:

Butter is completely optional. I have made this with and without garlic herb butter, and it turned out great both ways.

Heat up olive oil in a skillet on medium-high heat.
Add chicken breast into the skillet. It is very important that you do not bother the chicken once you lay it on the pan.
After about 4 minutes, flip over each chicken breast.
Add in a tablespoon of Irish garlic herb butter into the pan, and a half a tablespoon of butter on each chicken breast.
Once the temperature reaches 165ºF (or it's been searing for another 3-4 minutes), flip each chicken breast over and let sear for about 20 seconds.
Remove chicken from heat and let rest for 5-10 minutes.