Description
A vibrant, zesty 35-minute meal featuring tender chipotle-seasoned chicken, cooked bowtie pasta, and a fresh cilantro-lime dressing. Packed with corn, tomatoes, bell pepper, and red onion for a bold, summery lunch perfect for meal prep.
Ingredients
12 oz bowtie pasta
1 cup corn (fresh, frozen, or canned)
1 large orange bell pepper, diced
10 oz cherry or grape tomatoes, halved
1/4 cup diced red onion
1 cup loosely packed cilantro
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 garlic cloves
1 jalapeño, seeds removed (optional)
1 teaspoon maple syrup or honey
1.5 pounds chicken breast, cut in half lengthwise
1 teaspoon chipotle powder (or chili powder for less spice)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
Kosher salt and black pepper, to taste
Instructions
Salt the chicken breasts on both sides 20 minutes before cooking to enhance flavor and texture.
Cook the bowtie pasta according to the package instructions until tender.
Drain the cooked pasta and rinse under cold water to stop the cooking process.
In a blender, purée cilantro, lime juice, garlic, jalapeño (optional), olive oil, maple syrup, salt, and black pepper until smooth.
Season the chicken with chipotle powder, paprika, cumin, garlic powder, onion powder, oregano, and salt.
Heat 1–2 tablespoons of avocado oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side, or until golden and done.
Let the chicken rest for 5 minutes, then slice into bite-sized strips.
Add the cooled pasta, grilled corn, diced bell pepper, halved tomatoes, and red onion to a large bowl. Toss with the cilantro-lime dressing, then fold in the chipotle chicken.
Notes
Fresh grilled corn adds the best texture, but frozen or canned work too. For a gluten-free option, substitute the pasta with Banza beans. Adjust chipotle powder to taste. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop/Blending
- Cuisine: Mexican-American