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)
- 1/2 cup freshly chopped cilantro
- 1 lime
- 1/2 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