Chipotle Chicken With Corn Salad:

Name: Chipotle Chicken With Corn Salad:
Yield: 4 servings
Cuisine: British
Ingredients: 1 Tbsp oil; 1 lb boneless chicken cut into 1 inches pieces; 1 yellow onion, diced; 1 Tbsp chili powder or to taste; 1 tsp garlic powder; 1 tsp dried oregano; 1 Tbsp chipotle chilli paste or smoked paprika; 1 cup chicken broth; 2 Tbsp tomato paste; 🌻Corn Salad:; 2 cups sweet corn (fresh or Frozen); 1 red bell pepper diced; 1/4 red onion finely diced; 1/2 jalapeño pepper, deseeded and finely diced; 1/2 cucumber cut into slices; Handful cherry tomatoes; 2 Tbsp chopped fresh coriander; 1 lime juice; 🌻Serving Suggestions:; 2 cups cooked brown rice / white rice (choice); Salt and pepper to taste

Lubna’s Kitchen @lubnaskitchen

United Kingdom

If you're looking for a versatile dish to meal prep then this recipe is for you. It is bursting with flavor and can be served up in tacos, burritos, or in a delicious meal prep bowl! You can be enjoyed for lunch or dinner.
Enjoy !!
I #chooseToCook
#chicken #chipotleChicken

Lubna’s Kitchen @lubnaskitchen

Saved

Ingredients

4 servings

1 Tbspoil
1 lbboneless chicken cut into 1 inches pieces
1yellow onion, diced
1 Tbspchili powder or to taste
1 tspgarlic powder
1 tspdried oregano
1 Tbspchipotle chilli paste or smoked paprika
1 cupchicken broth
2 Tbsptomato paste
🌻Corn Salad:
2 cupssweet corn (fresh or Frozen)
1red bell pepper diced
1/4red onion finely diced
1/2jalapeño pepper, deseeded and finely diced
1/2cucumber cut into slices
Handfulcherry tomatoes
2 Tbspchopped fresh coriander
1lime juice
🌻Serving Suggestions:
2 cupscooked brown rice / white rice (choice)
Salt and pepper to taste

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Steps

1

In a large pan, heat the oil over medium-high heat. Add the chicken and cook, until it is no longer pink, about 5 to 6 minutes. Season with salt and pepper to taste. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the chili powder, garlic powder, dried oregano, and chipotle pepper / paste.
2

Cook, stirring, until they become fragrant, about 30 seconds. Add the chicken broth and tomato paste. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has evaporated, about 2 to 3 minutes. Remove the chicken from the heat and set it aside.
3

🌻Corn salad:
In a large bowl, add the corn, bell pepper, red onion, jalapeño pepper, coriander, and lime juice. Season with salt and pepper to taste. Mix until everything is well combined.
Serve immediately with the chicken and rice. Store in the refrigerator for up to 4 days.