Description
A light yet flavorful Mexican dish that blends sweet corn, smoky chipotle, and tender white chicken into a creamy, dairy‑free sauce. Perfect for quick weeknight dinners or a show‑stopping side for family gatherings. A simple, seasoned bird with a bright, fruity finish—no heavy cream required.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups corn kernels (fresh or frozen)
- 1 cup coconut milk
- 2 tbsp chipotle adobo sauce
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper
- 2 tbsp butter or olive oil
- 1 cup shredded white cheddar (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a baking dish.
- Season sliced chicken with salt, pepper, smoked paprika, and cumin.
- Whisk coconut milk, chipotle adobo, honey, minced garlic, and a splash of vinegar into a sauce.
- Arrange chicken in the dish and pour sauce over it.
- Add corn kernels and bake for 25 minutes until chicken is cooked through and sauce is bubbly.
- Sprinkle shredded cheddar (if using) and garnish with cilantro before serving.