Spicy Chipotle Chicken Fajitas with Corn Salsa

Ingredients

• Chicken thighs1.5 lbs
• Bell peppers (mixed colors)2 large
• Red onion1 large
• Chipotle peppers in adobo sauce2-3
• Adobo sauce2 tbsp
• Lime juice3 tbsp
• Olive oil3 tbsp
• Cumin1 tsp
• Garlic cloves, minced2
• Salt1 tsp
• Black pepper0.5 tsp
• Corn kernels (fresh or frozen)1 cup
• Diced red onion0.25 cup
• Chopped cilantro2 tbsp
• Whole wheat tortillas8

Steps

1. 1

   Finely mince chipotle peppers and mix with adobo sauce, lime juice, 1 tbsp olive oil, cumin, minced garlic, salt, and pepper. Cut chicken thighs into strips and marinate in the chipotle mixture for at least 30 minutes.

2. 2

   Slice bell peppers and red onion into strips.

3. 3

   Prepare corn salsa: combine corn kernels, diced red onion, chopped cilantro, and a squeeze of lime juice. Season with salt and pepper.

4. 4

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet.

5. 5

   Add remaining 1 tbsp olive oil to the skillet. Add sliced peppers and onion. Cook until tender-crisp, about 7-10 minutes.

6. 6

   Return chicken to the skillet with the vegetables. Stir to combine and heat through.

7. 7

   Warm whole wheat tortillas.

8. 8

   Serve the chipotle chicken and vegetable mixture with warm tortillas and a generous dollop of corn salsa.