Chipotle Chicken with Avocado Corn Salsa | 15 minutes | Nutrient-dense | Dairy-free |Family-Friendly
Updated: Apr 14, 2021
IS IT SUMMER YET?!!! There's something about corn that reminds me of sunburnt skin, sitting in a still-wet bathing suit wrapped in a towel on the patio in the summer heat. My family has a lake house in northern Wisconsin and most summer days at the lake are spent on the boat, floating in the water with a semi-warm White Claw, blasting music, and playing games. Growing up, we spent a good majority of our summers making the 5-hour drive north from Chicago to escape all responsibilities and cell service in the wilderness. In a nearby town, there was always a little stand set up in a random parking lot that sold farm-fresh sweet corn. Let me tell you, there's no corn like this. Shoving a charred, fresh from the grill cob into your face is the epitome of summer. When I was developing this recipe, though, it is barely spring and the first sign of warm weather has me jumping at the opportunity to create a recipe that reminds me of the summertime semi-warm White Claw and corn on the patio. That's where this hassle-free, whip-together in 15 minutes, Chipotle Chicken with Avocado Corn Salsa was born. This recipe is dairy-free, keto (ish), nutrient-dense, and family-friendly!
Let's talk digestion of corn.... yeah, you know exactly what I am talking about it. So, why does corn seemingly go in one end and come out the other looking like it wasn't even processed in the digestive tract? The outer shell of corn is made of cellulose, which our body doesn't have the right digestive enzymes to be able to process the outside shell of the corn. However, the inside of corn is easily digestible. So what you're seeing after doing your business is usually just the outside shell of the corn, not the entire thing!
Ingredient Breakdown for Chipotle Chicken with Avocado Corn Salsa
Thin sliced chicken cutlets
1 can of corn
1 can of Rotel or chopped grape tomatoes
Chipotle powder OR Chili powder