Corn and Jalapeno Chicken

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Corn and Jalapeno Chicken


  • 14 oz boneless, skinless chicken breasts, cut in half and pounded 1/2 inch thick

  • 1 1/4 tsp chili powder

  • 1 tsp dried oregano
  • 3/4 tsp salt

  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 cup all-purpose flour

  • 3 1/2 Tbsp avocado oil, divided
  • 1 1/2 cups frozen corn kernels, thawed

  • 2 medium jalapeños, sliced into strips

  • 2 cloves garlic, minced

  • 3 Tbsp lime juice

  • 1/2 cup water

  • 3/4 cup cheddar cheese, shredded

  • 1/2 cup mozzarella cheese, shredded

  1. 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.

  2. Add the flour to a shallow bowl. Dip the chicken in the flour, and coat both sides.

  3. Heat 2 1/2 Tbsp oil in a cast iron skillet. Add the chicken and cook for 3 minutes on each side until golden brown. Transfer to a plate.

  4. Heat the remaining 1 Tbsp oil on the skillet and cook the corn, jalapeños and garlic. Cook for 2 minutes.

  5. 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.

  6. Sprinkle the top with the shredded cheese and broil on high for 2-3 minutes, or until the cheese is melted.

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