Corn and Jalapeno Chicken
Easy Corn and Jalapeño Chicken recipe. This healthy dinner idea is ready in under 30 minutes making it a quick weeknight meal.
Ingredients
- 14 oz boneless, skinless chicken breasts, cut in half and pounded ½ inch thick
- 1 ¼ teaspoon chili powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ cup all-purpose flour
- 3 ½ tablespoon avocado oil, divided
- 1 ½ cups frozen corn kernels, thawed
- 2 medium jalapeños, sliced into strips
- 2 cloves garlic, minced
- 3 tablespoon lime juice
- ½ cup water
- ¾ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
Instructions
- In a large bowl, mix together the chicken with the chili powder, oregano, salt, pepper and cumin until the chicken is coated with the spices.
- Add the flour to a shallow bowl. Dip the chicken in the flour, and coat both sides.
- Heat 2 ½ tablespoon oil in a cast iron skillet. Add the chicken and cook for 3 minutes on each side until golden brown. Transfer to a plate.
- Heat the remaining 1 tablespoon oil on the skillet and cook the corn, jalapeños and garlic. Cook for 2 minutes.
- Add the chicken back to the skillet and pour on the lime juice and water. Cook for around 2-3 minutes, or until the liquid is mostly absorbed.
- Sprinkle the top with the shredded cheese and broil on high for 2-3 minutes, or until the cheese is melted.
