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Sheet Pan Chipotle Chicken with Corn Salsa
COOKING ON THE WEEKENDS16Ingredients
35Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups corn kernels (fresh, form about 3 ears of corn -see notes)
- 3/4 cup tomatoes (washed and dried, seeds removed, finely chopped)
- 1/3 cup red onion (finely chopped)
- 2 Tbsp. fresh cilantro (finely chopped)
- 1/4 tsp. ground cumin
- 1 Tbsp. fresh lime juice
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 cup unsalted butter (softened)
- 1/2 Tbsp. chipotle chilies in adobo sauce (finely chopped)
- 1/4 tsp. ground cumin
- 1 1/2 tsp. olive oil (plus a bit extra for grilling)
- 1 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 4 chicken breasts (boneless, skinless)
- 1/2 avocado (large, thinly sliced, click here for How to Peel and Cut an Avocado)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium1980mg83% |
| Potassium1230mg35% |
| Protein64g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium50% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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