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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