NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp chipotle peppers in adobo

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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 jalapeño

PREPARATION

• 1

  Pat the chicken thighs dry and toss in a bowl with the chipotle peppers, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is caramelized and the internal temperature reaches 165°F.

• 4

  In a separate dry skillet over high heat, add the corn kernels and roast for 3-4 minutes until they are slightly charred and smoky.

• 5

  Finely dice the red onion, cilantro, and jalapeño.

• 6

  In a small bowl, toss the charred corn with the red onion, cilantro, jalapeño, and lime juice.

• 7

  Slice the chicken into strips and top with a generous portion of the roasted corn salsa before serving.