Let’s talk motherhood here for a second. My baby girl is now almost six (6!!) months old., and my, oh my, how life has changed. Before I got pregnant, and even during my pregnancy, I always imagined my life as a mom to be similar to my life before baby, just with an adorable little companion tagging along. Sure, I’d be a little more tired, my house would be a little more messy, and my husband and I would have a few less date nights. But I figured I would be still be able to hit the gym five days a week, keep up with my blog, and be back in my skinny jeans by 6 weeks postpartum. After all, breastfeeding just melts the baby weight away, right?
Laugh. Out. Loud.
Here I sit, 6 months post-baby, struggling to keep my eyes open at 8pm, my house is a disaster, and I can’t even remember the last time I made it to the gym. Even more evident is the fact that I am blogging for the first time in almost 3 months, for something that I cooked probably 2 months ago. Life is busy, but that little girl is so worth it. It’s hard to imagine exactly what life was without here. I just keep reminding myself that the laundry can wait, but my baby will only be a baby for a short time. I mean, how can you resist this cuteness?
So, as I continue to find my rhythm with this whole mom thing, I hope to get back in the kitchen and share some more fabulous recipes with you all. This recipe is perfect for all moms – you can have it on your table in 20 minutes flat, and the leftovers make a great lunch the next day. The original recipe is for lettuce wraps, but we used whole wheat tortillas because well, carbs are awesome. 😉
Take note, it is rather spicy, so if you don’t have taste buds of steel, you may consider reducing the amount of chipotle peppers used in the sauce.
- 3 Tbs. extra-virgin olive oil, divided
- 1 cup frozen corn
- 1 pound chicken breast (About 2-3 breasts)
- 2 – 3 chipotle peppers
- 3 Tbs. adobo sauce (that comes from the jar)
- ½ cup freshly chopped cilantro
- 1 lime
- ½ red bell pepper, diced
- 3 scallions, thinly sliced
- 6 10'' flour tortillas
- Coarse salt and freshly ground pepper
- Arrange the corn on a rimmed baking sheet with a tablespoon of oil and a pinch of salt and pepper. Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. With your broiler set to high, broil the corn for about 5 minutes, until they are slightly charred and crispy. Set aside.
- Heat the remaining oil in a large pan over medium heat. Season the chicken with salt and pepper then sear for 6 minutes on each side or until cooked throughout. Remove from the heat, and set aside for 5 minutes to rest, then dice the chicken.
- In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce until smooth.
- Return the chicken to the pain, then toss with the chipotle sauce, diced bell pepper and roasted corn. Serve with warm flour tortillas and top with fresh scallions.
Source: Bev Cooks