This shelf demands a vehicle for that guacamole, and two chicken breasts cooked fast deliver it. The poblano and chipotle in the dip will carry the whole plate, so you need only salt and sear the meat until it's gold and cooked through.

Serves 2. 25 minutes, 20 at the stove.

About 500 calories a serving, 63 g protein, 9 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with a paper towel and season both sides with salt and pepper.
2. Heat two tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in and cook until the underside is golden, about five minutes.5 min
3. Flip the chicken and cook until the internal temperature reaches 165°F [74°C], another five to seven minutes. Transfer to a plate.7 min
4. Spoon the mexican street corn guacamole over and around the chicken and serve warm.

Note Swap chicken for shrimp if you prefer; cook shrimp only until they curl and turn pink, about two minutes per side. Leftovers keep three days covered in the fridge. Serve with rice, warm tortillas, or a simple green salad to stretch the meal.