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This chipotle chicken recipe has a delicious rich smokey flavour that is guaranteed to take the monotony out of roast chicken, and the corn on the cob is an amazing crunchy sweet treat to accompany it. If you’re fed up of eating plain old chicken breasts every day like some kind of 90s bodybuilder, then this is definitely a recipe for you.

It’s not only tasty, but you can rustle this up in huge batches with barely any effort. This makes it fantastic for meal prep, so you can prepare the chicken for all your lunches with just 5 minutes of preparation – you can spend the 30 minutes roasting time either preparing the rest of your meal or doing something else entirely.

Can humans digest sweetcorn?

You may be thinking, what’s the point of the corn on the cob? Isn’t it a waste of money as it will pass straight through your body?

Actually, corn is made up of a fibrous coating or shell, but this tough outer shell contains a starchy medium inside it which your body is able to digest (known rather comically as the endosperm). This contains protein, sugar, starch and fat, although it is mostly comprised of starchy carbohydrates. Therefore corn on the cob is not a ‘free’ calorie-free treat; one cup of corn contains about 140 calories of energy!

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Servings: 4
Macros (per serving): Calories  340 kcal, Protein 56g, Carbs 22g, Fat 3g

  • 4 Large Chicken Breasts (900g)
  • 1 Small Jar (100g) Chipotle Paste
  • 1 tbsp Clear Honey (optional)
  • 4 Whole Sweetcorn
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1. Preheat the oven to 190°C.

2. Meanwhile take a large baking tray and lay out a sheet of baking foil or parchment that is just over twice the length of the baking tray – you will wrap your chicken breasts in this to make a parcel. Lay your chicken breasts down inside the tray on top of the foil/parchment.

3. Remove the sweetcorn from the packet (you can cut them in half at this stage if you prefer them smaller), and add the corn to the tray in and around the chicken.

4. Spoon the chipotle paste over the chicken and sweetcorn, and drizzle the honey on top. Next it’s time to get your hands dirty – mix the chicken, sweetcorn, chipotle and honey altogether so it’s evenly spread all over the meat and corn.

5. Wrap the chicken and sweetcorn mixture in the baking parchment fairly tightly in order to keep it nice and juicy. Place the baking tray in the oven until the chicken is cooked through (approximately 30 minutes).

6. Optional: after 20 minutes, remove the top part of the parcel so the chicken and sweetcorn are exposed – this will improve the texture, making it a little firmer on the outside.

7. Enjoy served on your favourite rice or sweet potato recipe, or sliced on top of an avocado salad.

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Chipotle Chicken & Sweetcorn Pictures: