Chicken breast with chipotle carrot purée, corn and black bean salsa

Ingredients

(4 servings)

• 4 chicken breasts
• 1 bag carrot puree Épurée
• 1 tbsp. chipotle pepper (chopped) 
• 2 tablespoons of olive oil
• ½ cup of butter 
• 1 black bean cane
• 2 cups cherry tomatoes
• 2 green onions
• 1 bell pepper
• Fresh coriander-250 ml (1 cup)
• 1 jalapeno pepper
• 1 cup corn (frozen or on the cob)
• 2 tsp. ground cumin
• Zest and juice of 2 limes
• ½ cup red onion, chopped 
• 1/2 cup chopped cilantro
• Salt and pepper
• Avocado or olive oil

Suggestion : 

• Add Cajun spice to your chicken 

Preparation

1. In a skillet, sear the chicken breasts seasoned with salt and pepper in oil (olive or other) and add the butter after 3 minutes of browning. Remove the chicken breasts when they are well browned on each side and place them in a baking tray to put in the oven.
2. Bring a pot of hot water to a boil, when it boils, place the puree broccoli ÉPURÉE bag and reduce the temperature by half. (12 to 15 minutes maximum, do not overcook)
3. Meanwhile, rinse and drain the beans. Place in a large bowl. Cut cherry tomatoes in 2. Chop coriander and red onions. Remove seeds from jalapeno and bell pepper. Finely chop jalapeno and coarsely chop bell pepper. Place in bowl with beans. Mix everything together in a bowl. 
4. Add the cumin. Lime zest and juice directly above the bowl. Season well. 
5. Place chicken breasts in oven at 400°F, until thermometer reads 82°C (180°F). (Tip: place a 1cm square of butter on the breasts before baking).
6. Assemble the plate with the carrot puree mixed with the chipotle. Épuréesalsa, chicken breast 
7. Enjoy your meal!