One Pan Cheesy Jalapeño Chicken

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

1 lime - sliced

3 ½ Tbsp vegetable oil - divided

4 boneless skinless chicken breasts - cut in half and pounded to be ½ inch thick

1 tsp chili powder

1 tsp dried oregano

¾ tsp kosher salt

½ tsp ground cumin

½ tsp dried minced onion

¼ tsp ancho chile powder

½ cup all-purpose flour

1 ½ to 2 cups frozen corn kernels, thawed - (fresh corn works as well) I left this out bc we had fresh corn on the cob)

2 jalapeños - seeds removed and sliced lengthwise into strips

2 cloves garlic - minced

3 Tbsp lime juice - (juice of 2 to 3 limes)

½ cup water

1 to 1 ½ cups shredded Mexican blend cheese - (or any cheese you prefer)

minced fresh cilantro, for garnish

extra lime wedges, for garnish

Note: Ingredients may have been altered from the original.

Directions at thechunkychef.com

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