Description
Cilantro-Lime Chicken and Corn is a fresh, zesty dish made with juicy marinated chicken, sweet corn, and plenty of lime and cilantro. It’s quick to make, bursting with flavor, and perfect served over rice, in tacos, or on its own as a low-carb meal. Great for grilling season or anytime you want something light and satisfying.
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs
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2 cups corn (fresh off the cob, canned, or frozen)
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2 tbsp olive oil
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Juice and zest of 2 limes
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3 cloves garlic, minced
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1/2 tsp cumin
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1/2 tsp paprika
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Salt and pepper to taste
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1/4 cup chopped fresh cilantro (plus more for garnish)
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Optional: 1 jalapeño, finely diced (for heat)
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Optional: 1/4 cup diced red onion or green onion
Instructions
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In a small bowl, whisk together olive oil, lime juice and zest, garlic, cumin, paprika, salt, and pepper.
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Place chicken in a bowl or zip-top bag and pour marinade over it. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
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Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and rest for a few minutes.
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In the same skillet, add corn and sauté for 2–3 minutes until slightly charred and warmed through. Add red onion and jalapeño if using, and cook for another minute.
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Slice the chicken and return to the skillet. Toss with the corn and sprinkle with chopped cilantro.
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Serve hot, with extra lime wedges on the side.
Notes
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This is great served with rice, cauliflower rice, in tacos, or on a salad.
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Swap in grilled chicken or leftover rotisserie chicken to save time.
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For a creamier version, stir in a spoonful of sour cream or avocado before serving.