NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp olive oil

1 tbsp chipotle peppers in adobo

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup sweet corn

1 tsp olive oil

0.25 cup red onion

0.25 cup red bell pepper

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together 1 teaspoon of olive oil, minced chipotle peppers, cumin, garlic powder, sea salt, and black pepper.

• 2

  Coat the chicken breast thoroughly with the chipotle marinade and let it rest for at least 10 minutes.

• 3

  Heat a cast-iron skillet over medium-high heat and add the remaining 1 teaspoon of olive oil.

• 4

  Add the corn to the hot skillet and cook undisturbed for 2-3 minutes until charred, then stir and cook for another minute before removing from the pan.

• 5

  In a small mixing bowl, combine the charred corn, diced red onion, diced bell pepper, lime juice, and chopped cilantro to create the salsa.

• 6

  In the same skillet, cook the marinated chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Allow the chicken to rest for 5 minutes before slicing and topping generously with the fresh charred corn salsa.