Cilantro-Lime Chicken with Corn and Feta Cheese

Cilantro-Lime Chicken with Corn and Feta Cheese

Prep Time: 15 minutes

Marinate Time: 30 minutes to 4 hours (optional for more flavor)

Cook Time: 15-20 minutes

Total Time: Approximately 45 minutes to 1 hour (including marinating

Ingredients:

For the Chicken Marinade:

4 boneless, skinless chicken breasts (or thighs)

2 tablespoons olive oil

3 tablespoons fresh lime juice (about 2 limes)

Zest of 1 lime

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup fresh cilantro, chopped

For the Corn and Feta Salad:

2 cups fresh or frozen corn kernels (about 2 ears of corn or 1 bag of frozen corn)

1 tablespoon olive oil (for sautéing corn)

1/2 cup crumbled feta cheese

1 small red onion, finely diced

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

1/2 teaspoon chili flakes (optional for some heat)

Instructions:

For the Chicken Marinade:

Prep the Chicken:

If your chicken breasts are thick, consider butterflying or pounding them to an even thickness for quicker and more even cooking.

Make the Marinade:

In a bowl, whisk together the olive oil, lime juice, lime zest, cumin, chili powder, garlic powder, onion powder, salt, and pepper.

Marinate the Chicken:

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld.

For the Corn and Feta Salad:

Cook the Corn:

If using fresh corn, remove the kernels from the cob. If using frozen corn, simply thaw it. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn and sauté for 5-7 minutes until it’s golden and slightly charred. Stir occasionally to avoid burning. Set aside to cool.

Assemble the Salad:

In a bowl, combine the cooked corn, crumbled feta cheese, diced red onion, fresh cilantro, lime juice, salt, pepper, and chili flakes (if using). Toss everything together and adjust seasoning to taste.

Cooking the Chicken:

Grill or Sauté the Chicken:

Grill Method: Preheat your grill or grill pan to medium-high heat. Cook the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Sauté Method: Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until fully cooked and golden brown.

Rest the Chicken: Once the chicken is cooked, let it rest for a few minutes to allow the juices to redistribute.

Serve:

Serve the Dish: Slice the chicken against the grain and plate it with a generous serving of the corn and feta salad on the side. Garnish with extra cilantro and lime wedges, if desired.

Tips:

• You can also serve this dish with a side of rice or tortillas for a fuller meal.
• For extra flavor, drizzle some of the marinade (before it touches the raw chicken) over the finished dish as a sauce.
• If you prefer a spicier kick, you can add a diced jalapeño to the corn salad.

Enjoy your Cilantro-Lime Chicken with Corn and Feta Cheese! It’s a perfect combination of tangy, fresh, and savory.

For 1 serving of chicken with corn and feta salad:

Calories: 350-400 kcal

Protein: 30-35 grams

Carbohydrates: 20-25 grams

Fiber: 3-5 grams

Sugars: 5-7 grams

Fat: 15-20 grams

Saturated Fat: 3-5 grams

Cholesterol: 75-85 mg

Sodium: 500-700 mg

Vitamin A: 10-15% of the Daily Value (from cilantro and corn)