Creamy Chipotle Chicken
Creamy Chipotle Chicken features pan-seared chicken on a bed of warm tomato-corn salsa and drizzled with a healthy Greek yogurt honey chipotle crema and a sprinkle of cotija cheese and fresh cilantro.
Servings: 6
Ingredients
Honey Chipotle Crema
- ½ c plain Greek yogurt, whole milk or low fat
- 2 Tbsp liquid from chipotles in adobo
- 2 tsp honey
- ⅛ tsp salt
- ⅛ tsp cracked black pepper
Creamy Chipotle Chicken & Corn Salsa
- 16 oz chicken breast (tenders)
- 1 Tbsp avocado oil
- 2 garlic cloves, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 pint cherry tomatoes
- 1 c corn, fire roasted or regular
- ¼ c cotija or feta cheese
- 2 Tbsp chopped cilantro
- ½ tsp cumin
- ½ tsp salt, divided
- ½ tsp cracked black pepper, divided
Instructions
Honey Chipotle Crema
- Whisk together Greek yogurt, liquid from chipotles in adobo, honey, salt and pepper in a bowl. Cover and set aside until needed.
Creamy Chipotle Chicken & Corn Salsa
- Season chicken tenders with ¼ teaspoon salt and ¼ teaspoon pepper. Heat avocado oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken tenders in a single layer and sear on one side until the chicken is browned (about 4 to 5 minutes). Turn the chicken over and sear on the other side for another 4 to 5 minutes, until browned. Remove from the pan and set aside.
- Reduce to medium heat. In the same pan, add the tomatoes, bell pepper, onion, corn and garlic and cook 3 to 4 minutes, until the vegetables soften. Season with cumin, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
- Add the chicken back to the pan and cover and warm for 2 to 3 minutes. Remove from heat. Drizzle honey chipotle crema over the chicken. Sprinkle with cotija cheese and cilantro. Serve.