Description
Juicy cilantro-lime chicken paired with sweet charred corn and tangy feta? This 30-minute meal brings the sunshine to your plate any day of the week.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- ¼ cup (60ml) fresh lime juice (approximately 2–3 limes)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup (16g) fresh cilantro, chopped, plus extra for garnish
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 4 ears fresh corn (or 3 cups/450g frozen corn kernels)
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 6 oz (170g) feta cheese, crumbled
- Lime wedges for serving
Instructions
- In a large bowl, combine lime juice, 2 tablespoons olive oil, garlic, half the cilantro, cumin, chili powder, salt, and pepper to make the marinade.
- Pound chicken breasts to even thickness, add to marinade, coat completely, and refrigerate for 30 minutes to 4 hours.
- If using fresh corn, cut kernels from cobs. Heat remaining oil in a large skillet over medium-high heat and cook corn without stirring for 3-4 minutes until charring begins.
- Remove chicken from marinade. Cook in a grill pan or skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- Add red onion, bell pepper, and jalapeño (if using) to charred corn. Cook 2-3 minutes until slightly softened.
- Remove corn mixture from heat and stir in remaining cilantro. Top with sliced chicken and crumbled feta cheese.
- Garnish with additional fresh cilantro and serve with lime wedges.