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Quick (& Kid-Approved) Mexican Street Corn Chicken for Busy Weeknights

Mexican Street Corn Skillet Chicken
Servings4 servings
Prep Time7 minutes
Cook Time25 minutes

Ingredients
Chicken

Vegetables

Instructions
Chicken
  1. Preheat oven to 400°F (200°C). Season chicken with chili powder, cumin, lime zest, salt and pepper.

  2. 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
  1. 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.

  2. 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.

The post Quick (& Kid-Approved) Mexican Street Corn Chicken for Busy Weeknights appeared first on Best Health Magazine Canada.

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