Difficulty: Easy - for beginners
Serves: 4 Serving
1 tablespoon olive oil
4 (6- to 8-ounce) boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon chipotle chile powder, divided
3/4 teaspoon dried oregano, divided
2 garlic cloves, slivered
1/2 cup canned crushed tomatoes
3/4 cup frozen whole-kernel corn
2 scallions, thinly sliced
Lime wedges, for serving
1. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon each salt, chipotle powder, and oregano. SautÃ© chicken about 4 minutes or until golden brown on 1 side. Turn chicken over, and add garlic to pan; cook 1 minute.
2. Combine tomatoes, 1/3 cup water, and remaining salt, chipotle powder, and oregano in bowl. Add to pan with chicken; bring to boil. Reduce to simmer; cook, uncovered, 5 minutes or until chicken is almost done. Add corn and scallions; cook 2 minutes more or until chicken is cooked thoroughly and corn is heated through. Serve with lime wedges.