Prep Time: 10 min. • Cook Time: 20 min.
Preheat oven to 425°F. Season chicken breasts with the sweet & smoky rub and set aside. Cut the tomatoes in half. Thin slice the radishes and green onions. Remove the large stems from the basil and roughly chop. Shuck the corn and cut the kernels off the cob.
Heat a large oven-proof frying pan with the olive oil over high heat. When pan is hot and oil starts to shimmer, add the chicken. Reduce heat to medium-high. Once brown on one side, about 3 minutes, turn the chicken over and brush the top with the barbecue sauce. Place chicken in oven and let roast for 12 minutes, brushing one more time with sauce after 7 minutes.*
Meanwhile, combine the corn, radishes, cherry tomatoes, basil, and green onions in a bowl with the lime juice, salt, and crushed red pepper.
Serve the chicken with the corn salad and more barbecue sauce on the side.
Approximate Nutritional Information (Per serving):
Calories 430, Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 75mg, Sodium 1780mg, Total Carbohydrate 57g, Fiber 3g, Sugars 41g, Protein 30g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free