Mexican Chicken Skillet with Corn Salsa (Easy One Pot Meal)
This Mexican chicken skillet with Corn Salsa is an easy one pot meal. It is the perfect simple chicken breast recipe that's gluten-free and high protein, and perfect for Summer or any time of year.
Servings 4 people
Calories 454kcal
Ingredients
Chicken:
- 1 tbsp extra virgin olive oil
- 1 ½ lb boneless skinless chicken breasts
- 1/4 tsp chili powder
- ¼ tsp cumin
- 1 tsp lime zest
- salt and pepper
Vegetables:
- 1 tbsp olive oil
- 4 cups of frozen corn or 6 ears of corn kernels removed from cob
- 2 cloves garlic minced
- 1 small red onion finely minced
- 1 tbsp lime zest
- juice of 1 Lime
- ½ tsp chili powder
- ¾ tsp cumin
- 1/8 tsp cayenne
- 2 roma tomatoes seeded and finely diced
- ¼ cup crumbled cojita or feta cheese
- ½ cup cilantro leaves
- lime wedges
Instructions
- Preheat oven to 400F.
- Season chicken with chili, cumin, lime zest, salt, and pepper.
- Add the olive oil to a 10” cast-iron skillet and heat to medium high. Brown both sides for about 5 minutes per side.
- Remove from the pan and add in another tablespoon of oil. Add the onions and cook until softened, about 5 minutes. Then add the corn, garlic, lime zest, chili, cumin cayenne and a pitch each of salt and pepper. Saute for 2 minutes, then nestle the chicken breasts back into the corn.
- Transfer to the oven and cook for 10 minutes, or until the chicken reaches an internal temperature of 165 Remove from the oven and sprinkle with diced tomatoes, cojita cheese, and cilantro and serve with lime wedges.
Notes
- If you'd like to swap chicken breasts, for chicken thighs, keep in mind that it changes your cook time. Bone-in, skin-on chicken thighs will take much longer to bake through whereas you can pan fry a boneless skinless chicken thigh in less than 10 minutes to cook through.
- Want to make this vegetarian friendly? Swap the chicken breasts for some firm tofu. Press the tofu to squeeze out excess water, season, and pan-fry it like you would with the chicken until it's crispy. No need to bake the tofu.
- I skip the mayo and sour cream sauce that's usually on the corn in this Mexican chicken skillet but you are more than welcomed to drizzle some overtop if you're craving it!
Nutrition
Calories: 454kcal | Carbohydrates: 38g | Protein: 46g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 234mg | Potassium: 1096mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1010IU | Vitamin C: 16.2mg | Calcium: 75mg | Iron: 2.2mg