Zesty Ancho Chicken
Zesty Ancho Ch8cken, Charred Corn, With Red Potatoes, and Rice
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 940/ Protein 49g
DIFFICULTY LEVEL: MediumINGREDIENTS: ½ Cup Zesty Ancho Sauce, 2 Limes, 1 TSP Dried Oregano, 1 TSP Garlic Powder, Corn, Chicken Cutlets, ¾ Jasmine Rice, Mixed Green, Cilantro, Red Onion, Red Potatoes, 1 TSP Cumin
Step 1: Cook Rice
In a small pot, melt 2 TBSP of butter
Combine rice, 1.25 cups of water, and ¼ TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off hear until ready to serve
Step 2: Prep
While rice cooks
Wash and dry produce
Zest half the limes
Quarter all limes
Mince cilantro
Halve, peel, and dice onion
Drain and rinse corn
Pat dry with paper towels
In a small bowl, reserve 1 TSP ancho sauce
Step 3: Cook Potatoes and Marinate Chicken
Place potatoes in a large pot with enough salted water to cover by 2 inches
Bring to a boil, cover for 25 minutes
Drain potatoes, then quarter and return to pot
Toss with a drizzle of oil, and ¼ TSP of salt and pepper
While potatoes cook, in a large bowl combine lime zest, garlic powder, cumin, oregano, half the cilantro, remaining ancho sauce, 1 TSP of sugar, a drizzle of oil, a squeeze of lime juice, and ¼ TSP of salt and pepper
Pat chicken dry with paper towels
Add onion to chicken, and marinade
Toss to coat
Set aside until ready to cook
Step 4: Charred Corn
Heat a drizzle of oil in a large pan over high heat
Add corn, season with ¼ TSP of salt and pepper
Cook for 6 minutes
Turn of heat, transfer to second large bowl
Step 5: Cook Chicken
Discard marinade
Heat a drizzle of oil in pan used for corn over medium heat
Add chicken
Cook for 7 minutes per side
Place on cutting board to rest for at least 4 minutes before serving
Step 6: Dress salad and Finsh to Serve
While chicken cooks:
To a bowl with reserved ancho sauce, whisk 1 TBSP of olive oil, 1 TSP of sugar, and juice from remaining lime wedge, and season with ¼ TSP of salt and pepper
To bowl with Charred Corn, add mixed green, and dressing to taste
Toss to coat, season with ¼ TSP of salt and pepper
Fluff rice with a fork
Divide rice, potatoes, and salad between plates
Top rice with chicken
Garnish with remaining cilantro, and serve with remaining dressing on the side
Serve Hot and Enjoy!
