Best Health – August-September 2019

best health AUGUST | SEPTEMBER 2019 63

BEST BITES

MEXICAN STREET CORN SKILLET CHICKEN

MAKES: 4 SERVINGS | PREP TIME: 7 MINUTES | COOK TIME: 25 MINUTES

INGREDIENTS

CHICKEN

1½ lb (24 oz) boneless, skinless chicken breasts

¼ tsp (1 mL) chili powder

¼ tsp (1 mL) cumin

1 tsp (5 mL) lime zest

Salt and pepper (to taste)

1 tbsp (15 mL) extra-virgin olive oil

VEGETABLES

1 tbsp (15 mL) olive oil

1 red onion, finely minced

6 ears corn, kernels removed from cob

2 cloves garlic, minced

1 tbsp (15 mL) lime zest

Juice of 1 lime

½ tsp (2.5 mL) chili powder

¾ tsp (4 mL) cumin

¹/8 tsp (0.5 mL) cayenne

Pinch each salt and pepper

2 Roma tomatoes, seeded and finely diced

¼ cup (60 mL) crumbled Cotija or feta cheese

½ cup (125 mL) cilantro leaves

Lime wedges (for garnish)

METHOD

1. CHICKEN: Preheat oven to 400°F (200°C). Season chicken with chili
   powder, cumin, lime zest, salt and pepper.


2. Add oil to a 10-inch cast iron skillet and heat to medium high. Brown both
   sides for about 5 minutes per side. Remove chicken from pan.


3. VEGETABLES: Drizzle oil in pan. Add onion and cook until softened, about 5
   minutes. Add corn, garlic, lime zest and juice, chili powder, cumin, cayenne, salt
   and pepper. Sauté for 2 minutes and nestle the chicken in the corn.

4. Transfer pan to oven and cook for 10 minutes, or until chicken reaches an

internal temperature of 165°F (75°C). Remove from oven and sprinkle with diced

tomatoes, cheese and cilantro. Serve with lime wedges.

PER SERVING

459 calories, 43 g protein, 16 g fat (5 g saturated fat), 40 g carbs, 6 g fibre,

121 mg cholesterol, 400 mg sodium

WEEKNIGHT

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