Ingredients

For the Chicken Marinade:

• 4 boneless skinless chicken breasts

• 2 tbsp olive oil

• 2 tbsp fresh lime juice

• 2 tsp chipotle chili powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 2 cloves garlic, minced

• 1 tsp honey

• Salt and pepper to taste

For the Roasted Corn & Avocado Salsa:

• 2 ears of fresh corn (or 1½ cups frozen corn, thawed)

• 1 ripe avocado, diced

• 1 small red onion, finely chopped

• 1 Roma tomato, diced

• ¼ cup chopped fresh cilantro

• Juice of 1 lime

• ½ jalapeño, minced (optional for heat)

• Salt to taste

For Garnish:

• Crumbled cotija cheese or queso fresco

• Lime wedges

• Fresh cilantro leaves

Directions

1. Marinate the Chicken:
In a bowl, combine olive oil, lime juice, chipotle powder, smoked paprika, cumin, garlic, honey, salt, and pepper.
Add chicken breasts and coat thoroughly. Let marinate for at least 20 minutes (or overnight for deeper flavor).

2. Preheat and Sear:
Preheat your Platinum Gourmet Large Skillet over medium heat. Once hot, add a small drizzle of oil.
Place the chicken breasts in the skillet and sear 5–6 minutes per side until golden brown and cooked through (internal temp 165°F).
Transfer to a plate and cover lightly with foil to rest.

3. Roast the Corn:
In the same skillet (no need to wash it — the flavor base is gold!), add corn kernels.
Sauté on medium-high heat for about 4–5 minutes, stirring occasionally until slightly charred and aromatic.

4. Make the Salsa:
In a mixing bowl, combine roasted corn, avocado, onion, tomato, cilantro, jalapeño, lime juice, and salt. Toss gently to coat.

5. Assemble and Serve:
Slice the rested chicken and serve over a bed of the roasted corn-avocado salsa.
Top with crumbled cotija cheese, a squeeze of fresh lime, and garnish with cilantro.