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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