A delicious and refreshing cilantro lime chicken recipe served with corn, perfect for a quick weeknight dinner.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
Zest of 1 lime
1/2 teaspoon chili powder (optional)
1 avocado, diced (for serving)
1/2 cup cherry tomatoes, halved (for serving)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. If using, sprinkle the chili powder over the chicken for added flavor.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden brown color. The internal temperature should reach 165°F.
While the chicken is cooking, prepare the corn. If using fresh corn, cook it in boiling water for 3-4 minutes, then drain. If using frozen corn, thaw it in the microwave or on the stovetop. If using canned corn, drain and rinse it.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, add the corn and sauté for 2-3 minutes until heated through.
Slice the chicken and return it to the skillet with the corn. Add the lime juice, lime zest, and chopped cilantro. Toss everything together until well combined.
Serve the cilantro lime chicken and corn mixture topped with diced avocado and halved cherry tomatoes.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the corn mixture.
Serve with warm tortillas for a delicious taco night or over a bed of rice for a heartier meal.