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Servings: 2, Prep Time: 10 min, Cook Time: 20 min
Ingredients
12 oz [336 g] Skinless Chicken Breast (Thin Cut )
2 medium ear (6-3/4" to 7-1/2" long) [180 g] Corn (Stemmed and husked)
0.25 onion (small) [37 g] Red Onions (Chopped)
0.5 cup, shredded [56.5 g] Cheddar Cheese
1 pepper [6.1 g] Serrano Pepper (Sliced and deseeded)
1 Dash [1 g] Himalayan Pink Salt
1 dash [0.1 g] Black Pepper
1 tsp [2.8 g] Garlic Powder
2 tbsp [15 g] Chili Powder
1 tbsp [14 g] Avocado Oil
Directions
Steam corn on stove top until tender. Set aside to cool.
Season chicken with chili powder and set aside.
Heat avocado oil in a pan on medium high heat.
Once oil is warm, cook chicken for about 7 minutes on each side.
Mix the corn, onion, peppers, and cheese together.
Once chicken has reached an internal temperature of 165 degrees F (78 degrees C), remove from heat and set aside to cool.
Top chicken with the corn salsa and serve warm.
Nutrition Info
Calories: 471, Fat: 21g, Carbs: 23g, Protein: 50g, Fiber: 5g, Sugar: 4g
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