NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Olive oil

1 tsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Corn kernels

0.25 cup Black beans

2 tbsp Red onion

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.25 whole Avocado

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced chipotle peppers, sea salt, and black pepper to create a marinade.

• 2

  Rub the chipotle mixture evenly over both sides of the chicken breast and let it sit for 5 minutes.

• 3

  Heat a non-stick skillet over medium-high heat and add the corn kernels to the dry pan, cooking for 3-4 minutes until they are slightly charred.

• 4

  Remove the corn from the skillet and set aside in a medium mixing bowl.

• 5

  In the same skillet, cook the chicken breast for 6-7 minutes per side until the exterior is browned and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, add the black beans, diced red onion, lime juice, and chopped cilantro to the bowl with the charred corn.

• 7

  Toss the salsa ingredients together until well combined.

• 8

  Slice the cooked chicken into strips and serve topped with the fresh corn salsa and avocado slices.