Chipotle chili chicken pairs perfectly with a spicy corn, jalapeño, and lime salad.
INGREDIENTS
- 4 ears corn, shucked
- 1 tbsp. olive oil, plus more for the corn
- 4 6-oz. boneless, skinless chicken breasts
- 1/2 tsp. chipotle chili powder
- 1/2 chili powder
- kosher salt
- 2 limes, plus wedges for serving
- 2 tbsp. mayonnaise
- 2 oz. cotija, feta, or Parmesan cheese, crumbled
- 2 scallions, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1/2 c. Fresh cilantro, chopped
DIRECTIONS
1. Heat a large cast-iron skillet over medium-high heat. Brush the corn with oil and cook, turning occasionally, until slightly charred, 5 to 6 minutes; transfer to a cutting board.
2. Return the skillet to medium heat. Season the chicken with the chipotle chili powder, 1/4 teaspoon regular chili powder, and 1/2 teaspoon salt. Add remaining 1 tablespoon oil to the skillet, then the chicken, and cook until golden brown and cooked through, 4 to 6 minutes per side.
3. While the chicken is cooking, finely grate the zest of one lime into a large bowl, then squeeze in the juice (you should get about 2 tablespoons). Whisk in the mayonnaise and remaining 1/4 teaspoon chili powder. Cut the corn from the cob and add to the bowl along with the cheese, scallions, jalapeño, and cilantro, then toss to combine.
4. Remove the skillet from the heat and squeeze the juice of the remaining lime over the top of the chicken. Serve with the corn salad and extra lime wedges, if desired.
PER SERVING 416 CAL, 19 G FAT (5.5 G SAT FAT), 111 MG CHOL, 603 MG SOD, 41 G PRO, 23 G CAR, 3 G FIBER