Description
This vibrant chili lime chicken with roasted corn is a zesty delight that transforms any meal into a festive feast, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons chili powder
- 2 ears of fresh corn, kernels removed
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray. Season chicken breasts generously with salt and pepper on both sides.
- In a small bowl, whisk together olive oil, lime juice, chili powder, and minced garlic until well combined.
- Place seasoned chicken breasts in a large zip-top bag or shallow dish. Pour marinade over them, ensuring they are well coated. Let marinate in the fridge for at least 30 minutes.
- While chicken marinates, cut kernels from fresh corn cobs and toss them in olive oil along with salt and pepper. Spread evenly on a baking tray.
- Once marinated, place chicken in the prepared baking dish alongside the corn. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C) and is golden brown.
- Transfer everything onto plates and drizzle some extra marinade over the chicken for added flavor. Garnish with lime wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: For added nutrition, consider incorporating diced bell peppers or avocado. Leftovers can be stored in an airtight container in the fridge for up to three days; when reheating, use medium heat to keep chicken juicy.