This spicy chicken entrée is is soon to be a hot commodity at your house. Pair with rice for a perfect side dish.
1 tablespoon olive oil
4 (6- to 8-ounce) boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon chipotle chile powder, divided
3/4 teaspoon dried oregano, divided
2 garlic cloves, slivered
1/2 cup canned crushed tomatoes
3/4 cup frozen whole-kernel corn
2 scallions, thinly sliced
Lime wedges, for serving
How to Make It
In a large nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon each salt, chipotle powder, and oregano. Sauté chicken about 4 minutes or until golden brown on 1 side. Turn chicken over, and add garlic to pan; cook 1 minute.
Combine tomatoes, 1/3 cup water, and remaining salt, chipotle powder, and oregano in bowl. Add to pan with chicken; bring to boil. Reduce to simmer; cook, uncovered, 5 minutes or until chicken is almost done. Add corn and scallions; cook 2 minutes more or until chicken is cooked thoroughly and corn is heated through. Serve with lime wedges.
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