This recipe is originally from Chelsea’s Messy Apron, but I put my own flair on it…and literally just used what I already had in my fridge. I didn’t go shopping for anything in this delicious recipe, I was honestly just trying to use some things up and remembered the original recipe I had seen. That avocado- corn salsa…omg yum.
+1 Tablespoon butter or olive oil
Both for the pan of chicken and the corn
+ Optional: tomatoes & red onion
I started by washing off the chicken, of course, throwing it in a bowl, and dumping taco seasoning all over it. Super easy & quick. Sidenote: I also made a box of yellow rice, my favorite is Goya, & that took about 25m to cook.
While I cooked the chicken I warmed up the corn, and added a little bit of butter, I guess I could’ve used olive oil to be healthier, but I opted to be unhealthy that night. #oops. I also cubed the avocado, and sliced the tomatoes.
Once I cubed the avocado I added it into the corn, threw in some sea salt and black pepper and boom it was done. I wish I had had a red onion on hand, it would’ve been a nice touch and additional flavor, but I just didn’t have any onion in my refrigerator at that moment!
I love cooking with the chicken tenders because they cook so quickly, they took about 12 minutes to cook, and then boom, I fluffed up the rice, & dinner was served! The chicken was so delish & smelled incredible the entire time it was cooking. I LOVE TACO SEASONING!! & honestly, while I love making my own, I sometimes like to just have it pre-done for me…which makes me think…why am I not just pre-making my own to always have on hand?!
The avocado- corn salsa was super yummy, I loved the extra kick of the red pepper flakes. If you’re not a meat eater, this could be great on its own with tomato & onion thrown into the mix.
If you’re looking for a quick meal on a Taco Tuesday, look no further than this recipe!! The ingredients are simple, and with little prep time it’s perfect if you end up having a hectic evening.
