I am all about minimual mess and big flavor. This recipe delivers. Full of flavor, moist, citric and spicy combine for a satisfying meal. Skip doctoring up the flour dredge. The real trick lies in in massaginge the spices directly into the meat before dredging it through the flour.

If your lucky enough to have leftovers, or wise enough to make a double batch, it is perfect wrapped in a tortilla for lunch the next day. I’m a big fan of making a little extra for lunches. While I love to cook I’d much rather spend my time enjoying the food then preparring it.

 

INGREDIENTS

1 lime sliced

3 1/2Tbsp vegetable oil divided

3 boneless skinless chicken breasts cut in half and pounded to be 1/2 inch thick

1tsp chili powder

1tsp dried oregano

3/4tsp kosher salt

1/2tsp ground cumin

1/2tsp black pepper

1/2tsp dried minced onion

1/4tsp ancho chile powder

1/2cup all-purpose flour

1 1/2 – 2cups frozen corn kernels, thawed (fresh corn works as well)

2jalapeños seeds removed and sliced lengthwise into strips

2cloves garlic minced

3Tbsp lime juice (juice of 2-3 limes)

1/2cup water

1 – 1 1/2cups shredded Mexican blend cheese (or any cheese you prefer)

 

INSTRUCTIONS

To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.

Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.

Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.

Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.

Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.

Move oven rack to the upper third part of the oven and preheat broiler to HIGH.

Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.

Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove – mine took 2 minutes), until liquid is mostly absorbed.

Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.

Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.

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Quick tip: Experiment and don’t shy away from using different cheeses. This recipe goes great with monterey jack and mozzerella. Change it up for a completely new dish.

Recipe and image courtesy of The Chunky Chef.