Lime Chicken with Corn and Poblano Salad
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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.
Ingredients
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
Directions
1. Preheat.
Preheat the oven to 400°F.
2. Heat the olive oil.
Do it in a 9-inch oven-safe skillet over medium heat.
3. Prepare the chicken thighs.
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. Cook the chicken.
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 corn and poblano 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.
Then, add the corn, scallions, lime juice and cilantro; toss to combine. Season with salt and pepper.
7. Serve the chicken immediately with the salad.
Enjoy!
Lime Chicken
873 calories
60g fat
28g carbs
53g protein
0g sugars
Corn and Poblano Salad
218 calories
8g fat
33g carbs
5g protein
5g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
