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Lime Chicken with Corn and Poblano Salad
Lime Chicken with Corn and Poblano Salad PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Some nights, boring old chicken breast is good enough for dinner. Tonight is not one of those nights. Introducing lime chicken with corn and poblano salad. It’s zesty, hearty and a little bit spicy. Even better, you can make this recipe for just about 10 bucks. 

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Makes 4 servings

Lime Chicken

3 tablespoons extra-virgin olive oil

1 cup all-purpose flour

1½ teaspoons dried garlic powder

½ teaspoon cayenne pepper

1½ teaspoons salt

¾ teaspoon freshly ground black pepper

Zest of 1 lime

8 chicken thighs 

Corn and Poblano Salad

2 tablespoons extra-virgin olive oil

2 poblano peppers, diced

2 garlic cloves, minced

One 14-ounce can corn kernels

4 scallions, minced

Juice of 2 limes

⅓ cup chopped fresh cilantro

Salt and freshly ground black pepper

1. Make the Chicken: Preheat the oven to 400°F.

2. Heat the olive oil in a 9-inch oven-safe skillet over medium heat.

3. In a medium bowl, whisk the flour with the garlic powder, cayenne, salt, pepper and lime zest to combine. Dredge the chicken thighs in the flour mixture to coat generously.

4. Place the chicken, skin side down, in the hot oil. Place the skillet in the oven and roast until the skin is golden brown and the chicken is fully cooked, 30 to 35 minutes.

5. Make the Salad: In a medium skillet, heat the olive oil over medium heat. Add the poblano peppers and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

6. Transfer the pepper mixture to a medium bowl and add the corn, scallions, lime juice and cilantro; toss to combine. Season with salt and pepper.

7. Plate the Dish: Serve the chicken immediately with the salad.

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