Mexican Street Corn Chilli Chicken One Pan Meal
This Mexican Street Corn Chilli Chicken One Pan Meal 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
- 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
- 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
Preheat oven to 400 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.
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