Chipotle Chicken + Corn Salsa
Ingredients
Corn Salsa
- 3 Cup Corn (You can use canned corn or corn off the cob)
- 1/4 Cup Chopped Cilantro
- 1/4 Cup Red Onion, diced
- 1 Lime, Juiced
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 ½ Cup Cherry tomatoes, cut in half
- 2 Avocados, cut into cubes
Chipotle Chicken
- 5 Chicken Thighs
Chipotle Marinade
- 2 Adobo Peppers
- 1/2 Cup Water
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Preheat oven to 400
- Combine ingredients for corn salsa and set aside
- Blend together chipotle marinade
- Add marinade to a bag and add in chicken thighs
- Cover chicken with marinade by shaking the bag
- Take chicken out of bag and place on a tin foil covered pan
- Bake for 35 minutes
- Let chicken rest for 10 minutes and then cut up into bite sized pieces
- Place corn salad and chicken into 4 different meal prep containers and enjoy throughout the week
