NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp chipotle peppers in adobo

0.5 tbsp extra virgin olive oil

0.5 cup sweet corn kernels

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and rub both sides evenly with the chipotle peppers in adobo, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, heat a separate small non-stick pan over high heat and add the corn kernels, dry-roasting them until they are slightly charred and golden.

• 5

  In a small bowl, toss the charred corn with finely diced red onion, chopped cilantro, and lime juice to create the salsa.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.

• 7

  Serve the sliced chicken topped with the fresh corn salsa and garnish with the sliced avocado.