Quick (& Kid-Approved) Mexican Street Corn Chicken for Busy Weeknights
This flavourful one-skillet recipe moves corn from side dish to centre stage.
| Servings | Prep Time | Cook Time |
| 4servings | 7minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 7minutes |
| Cook Time |
| 25minutes |
Ingredients
- Chicken
- 1-1/2 lb (24 oz) chicken breasts boneless, skinless
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1 tsp lime zest
- Salt and pepper (to taste)
- 1 tbsp coconut or extra-virgin olive oil
- Vegetables
- 1 tbsp olive oil
- 1 red onion finely minced
- 6 ears corn kernels removed from cob
- 2 cloves garlic minced
- 1 tbsp lime zest
- 1 lime juiced
- 1/2 tsp chili powder
- 3/4 tsp cumin
- 1/8 tsp cayenne
- 1 pinch Salt and pepper (each)
- 2 Roma tomatoes seeded and finely diced
- 1/4 cup Cotija or feta cheese crumbled
- 1/2 cup cilantro leaves
- lime wedge (for garnish)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
Chicken
- Preheat oven to 400°F (200°C). Season chicken with chili powder, cumin, lime zest, salt and pepper.
- Add oil to a 10-inch cast iron skillet and heat to medium high. Brown both sides for about 5 minutes per side. Remove chicken from pan.
Vegetables
- Drizzle oil in pan. Add onion and cook until softened, about 5 minutes. Add corn, garlic, lime zest and juice, chili powder, cumin, cayenne, salt and pepper. Sauté for 2 minutes and nestle the chicken in the corn.
- Transfer pan to oven and cook for 10 minutes, or until chicken reaches an internal temperature of 165°F (75°C). Remove from oven and sprinkle with diced tomatoes, cheese and cilantro. Serve with lime wedges.
Recipe Notes
Nutrition facts per serving: 459 calories, 43 g protein, 16 g fat (5 g saturated fat), 40 g carbs (6 g fibre), 121 mg cholesterol, 400 mg sodium.
