Introduction: Ready for a Zesty, Summery Chicken Dish?
Craving a vibrant, flavorful meal that’s perfect for summer? This Lime Chicken with Corn and Poblano Salad is your ideal choice! Featuring juicy, lime-zested chicken thighs with a crispy, spiced coating, paired with a fresh and tangy corn-poblano salad, this dish brings bold Southwestern flavors to your table. The oven-roasted chicken is easy to prepare, and the salad adds a refreshing crunch, making it perfect for weeknight dinners, summer BBQs, or meal prep. Inspired by your love for vibrant, savory dishes like Skillet Roast Chicken with Peaches and Poblano and Mushroom Tacos, this recipe is adaptable for low-carb and gluten-free diets with simple tweaks. Ready to roast a skillet of zesty goodness? Let’s dive into this delicious recipe!
Overview: Why Lime Chicken with Corn and Poblano Salad is a Must-Try
This Lime Chicken combines crispy, spice-rubbed chicken thighs with a zesty lime kick, roasted to golden perfection in a skillet. The accompanying corn and poblano salad offers a fresh, tangy contrast with sweet corn, mild poblanos, and bright lime juice. What makes it special? It’s a one-skillet main with a no-cook salad, naturally gluten-free with a flour swap, and adaptable for keto diets, delivering a vibrant, satisfying meal in under an hour.
- Time Requirement: About 45 minutes total (10 minutes prep, 35 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or weeknight meals.
- Why It’s Special: It’s a gluten-free (with almond flour), vibrant dish with Southwestern flavors, adaptable for low-carb diets.
This chicken and salad combo is a fresh, crowd-pleasing treat that’s sure to spice up your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Lime Chicken with Corn and Poblano Salad. Each ingredient adds to the zesty, savory, and fresh magic.
Lime Chicken
- Extra-Virgin Olive Oil (3 Tbsp): Ensures a crispy sear and roasting.
- All-Purpose Flour (1 cup): Creates a crispy coating (use almond flour for keto/gluten-free).
- Dried Garlic Powder (1½ tsp): Adds savory depth.
- Cayenne Pepper (½ tsp): Brings a mild spicy kick.
- Salt (1½ tsp): Seasons the chicken.
- Black Pepper (¾ tsp, freshly ground): Enhances flavor.
- Lime Zest (from 1 lime): Infuses bright, citrusy notes.
- Chicken Thighs (8): Provide juicy, flavorful protein.
Corn and Poblano Salad
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing.
- Poblano Peppers (2, diced): Add mild heat and earthy flavor.
- Garlic Cloves (2, minced): Infuse aromatic intensity.
- Corn Kernels (14-oz can): Bring sweet, tender texture.
- Scallions (4, minced): Add fresh, mild onion flavor.
- Lime Juice (from 2 limes): Provides bright, tangy zest.
- Fresh Cilantro (⅓ cup, chopped): Offers vibrant, herbaceous notes.
- Salt and Black Pepper (to taste): Seasons the salad.
Substitutions and Variations
- Chicken Thighs: Swap with chicken breasts (reduce roasting time to 20–25 minutes) or drumsticks.
- Flour: Use almond flour or coconut flour for keto/gluten-free; omit for a lighter dish.
- Poblano Peppers: Replace with green bell peppers for milder flavor or jalapeños for more heat.
- Corn: Use fresh or frozen corn (2 cups); omit or reduce to ½ cup for keto.
- Lime Zest/Juice: Substitute with lemon for a different citrus profile.
- Cilantro: Swap with parsley or basil for a different herbaceous note.
- Add-Ins: Include ½ cup diced avocado, cherry tomatoes, or black beans (non-keto) in the salad.
- Keto Adjustment: Use almond flour, omit or reduce corn to ½ cup, and reduce scallions to 2 (~5g net carbs per serving).
- Spicy Version: Increase cayenne to 1 tsp or add a diced chili to the salad.
Step-by-Step Instructions
Making this Lime Chicken with Corn and Poblano Salad is straightforward, with a one-skillet chicken roast and a quick salad prep. Follow these steps for a perfect dish every time.
Step 1: Preheat and Prep
- Preheat the oven to 400°F.
Tip: Ensure the oven is fully preheated for even roasting.
Step 2: Heat the Skillet
- In a 9-inch oven-safe skillet, heat 3 Tbsp extra-virgin olive oil over medium heat.
Tip: Use a cast-iron skillet for best browning; ensure oil is hot but not smoking.
Step 3: Prepare the Chicken
- In a medium bowl, whisk 1 cup all-purpose flour with 1½ tsp dried garlic powder, ½ tsp cayenne pepper, 1½ tsp salt, ¾ tsp black pepper, and zest of 1 lime.
- Dredge 8 chicken thighs in the flour mixture, coating generously, and shake off excess.
Tip: Pat chicken dry before dredging for better coating; press flour mixture gently to adhere.
Step 4: Cook the Chicken
- Place the chicken thighs, skin side down, in the hot skillet.
- Transfer the skillet to the oven and roast for 30–35 minutes, until the skin is golden brown and the chicken is fully cooked (internal temperature 165°F).
Tip: Avoid flipping chicken to keep skin crispy; check doneness with a meat thermometer.
Step 5: Make the Corn and Poblano Salad
- In a medium skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 2 diced poblano peppers and sauté for 4–5 minutes until tender.
- Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Transfer the pepper mixture to a medium bowl.
- Add one 14-oz can corn kernels (drained), 4 minced scallions, juice of 2 limes, and ⅓ cup chopped fresh cilantro. Toss to combine.
- Season with salt and black pepper to taste.
Tip: Dice poblanos uniformly for even cooking; toss salad gently to keep ingredients intact.
Step 6: Serve
- Serve the chicken hot from the skillet alongside the corn and poblano salad.
Tip: Plate chicken with salad on the side for a vibrant presentation; serve immediately for best flavor.
Assembly: Building the Perfect Lime Chicken with Corn and Poblano Salad
Making this Lime Chicken with Corn and Poblano Salad is all about creating a flavorful, zesty dish with a balance of textures. Here’s how to make it perfect:
- Coat Chicken Evenly: Dredge thoroughly for a crispy, spiced crust.
- Roast for Crispness: Keep skin side down to achieve golden, crispy skin.
- Prep Salad Fresh: Toss salad just before serving to maintain vibrancy.
- Balance Flavors: Pair the zesty salad with the savory chicken for a cohesive meal.
Presentation Tips:
- Serve family-style with chicken in the skillet and salad in a bowl, or plate individually for elegance.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra cilantro, lime wedges, or a sprinkle of chili powder for a polished look.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken and salad separately in airtight containers in the refrigerator for up to 4 days.
- Freeze chicken (without salad) for up to 3 months; salad is not freezer-friendly due to texture changes.
- Reheating:
- Reheat chicken in an oven at 350°F for 10–12 minutes or in a skillet over medium heat for 5–7 minutes to crisp the skin.
- Serve salad cold or at room temperature; do not reheat to maintain freshness.
- Make-Ahead Tips:
- Prep flour mixture and dredge chicken up to 1 day ahead; store in the fridge.
- Prep salad ingredients (except lime juice and cilantro) up to 1 day ahead; toss fresh before serving.
- Roast chicken fresh for best texture and flavor.
Tip: Add fresh lime juice to the salad after reheating to refresh flavors.
Recipe Variations
This Lime Chicken with Corn and Poblano Salad is versatile, drawing on your love for vibrant, savory dishes like Skillet Roast Chicken with Peaches and Baked Caprese Chicken Skillet. Here are some fun ideas:
- Keto Lime Chicken: Use almond flour for dredging, omit or reduce corn to ½ cup, and reduce scallions to 2 (~5g net carbs per serving).
- Gluten-Free Version: Swap all-purpose flour with almond flour or gluten-free flour blend; ensure all ingredients are gluten-free.
- Vegetarian Version: Replace chicken with grilled portobello mushrooms or tofu steaks; reduce roasting time to 15–20 minutes.
- Spicy Lime Chicken: Increase cayenne to 1 tsp or add a diced jalapeño to the salad.
- Mexican-Inspired Twist: Add ½ tsp cumin to the flour mixture and ¼ cup crumbled cotija cheese to the salad.
Tip: Serve with a side of keto-friendly guacamole or a sprinkle of chili flakes for extra flair.
Conclusion: A Zesty, Summery Treat to Love
Lime Chicken with Corn and Poblano Salad is the perfect way to enjoy a vibrant, flavorful meal that’s both hearty and fresh. With its crispy, lime-zested chicken and tangy, veggie-packed salad, it’s a dish that’s as satisfying as it is summery. Perfect for weeknight dinners, summer BBQs, or meal prep, this combo is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every zesty, savory bite. What’s your favorite way to enjoy this lime chicken? Share your ideas in the comments and let us know how it turned out!
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Lime Chicken with Corn and Poblano Salad
Description
Craving a vibrant, flavorful meal that’s perfect for summer? This Lime Chicken with Corn and Poblano Salad is your ideal choice! Featuring juicy, lime-zested chicken thighs with a crispy, spiced coating, paired with a fresh and tangy corn-poblano salad, this dish brings bold Southwestern flavors to your table.
Ingredients
Lime Chicken
- Extra-Virgin Olive Oil (3 Tbsp): Ensures a crispy sear and roasting.
- All-Purpose Flour (1 cup): Creates a crispy coating (use almond flour for keto/gluten-free).
- Dried Garlic Powder (1½ tsp): Adds savory depth.
- Cayenne Pepper (½ tsp): Brings a mild spicy kick.
- Salt (1½ tsp): Seasons the chicken.
- Black Pepper (¾ tsp, freshly ground): Enhances flavor.
- Lime Zest (from 1 lime): Infuses bright, citrusy notes.
- Chicken Thighs (8): Provide juicy, flavorful protein.
Corn and Poblano Salad
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing.
- Poblano Peppers (2, diced): Add mild heat and earthy flavor.
- Garlic Cloves (2, minced): Infuse aromatic intensity.
- Corn Kernels (14-oz can): Bring sweet, tender texture.
- Scallions (4, minced): Add fresh, mild onion flavor.
- Lime Juice (from 2 limes): Provides bright, tangy zest.
- Fresh Cilantro (⅓ cup, chopped): Offers vibrant, herbaceous notes.
- Salt and Black Pepper (to taste): Seasons the salad.
Substitutions and Variations
- Chicken Thighs: Swap with chicken breasts (reduce roasting time to 20–25 minutes) or drumsticks.
- Flour: Use almond flour or coconut flour for keto/gluten-free; omit for a lighter dish.
- Poblano Peppers: Replace with green bell peppers for milder flavor or jalapeños for more heat.
- Corn: Use fresh or frozen corn (2 cups); omit or reduce to ½ cup for keto.
- Lime Zest/Juice: Substitute with lemon for a different citrus profile.
- Cilantro: Swap with parsley or basil for a different herbaceous note.
- Add-Ins: Include ½ cup diced avocado, cherry tomatoes, or black beans (non-keto) in the salad.
- Keto Adjustment: Use almond flour, omit or reduce corn to ½ cup, and reduce scallions to 2 (~5g net carbs per serving).
- Spicy Version: Increase cayenne to 1 tsp or add a diced chili to the salad.
Instructions
Step 1: Preheat and Prep
- Preheat the oven to 400°F.
Tip: Ensure the oven is fully preheated for even roasting.
Step 2: Heat the Skillet
- In a 9-inch oven-safe skillet, heat 3 Tbsp extra-virgin olive oil over medium heat.
Tip: Use a cast-iron skillet for best browning; ensure oil is hot but not smoking.
Step 3: Prepare the Chicken
- In a medium bowl, whisk 1 cup all-purpose flour with 1½ tsp dried garlic powder, ½ tsp cayenne pepper, 1½ tsp salt, ¾ tsp black pepper, and zest of 1 lime.
- Dredge 8 chicken thighs in the flour mixture, coating generously, and shake off excess.
Tip: Pat chicken dry before dredging for better coating; press flour mixture gently to adhere.
Step 4: Cook the Chicken
- Place the chicken thighs, skin side down, in the hot skillet.
- Transfer the skillet to the oven and roast for 30–35 minutes, until the skin is golden brown and the chicken is fully cooked (internal temperature 165°F).
Tip: Avoid flipping chicken to keep skin crispy; check doneness with a meat thermometer.
Step 5: Make the Corn and Poblano Salad
- In a medium skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 2 diced poblano peppers and sauté for 4–5 minutes until tender.
- Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Transfer the pepper mixture to a medium bowl.
- Add one 14-oz can corn kernels (drained), 4 minced scallions, juice of 2 limes, and ⅓ cup chopped fresh cilantro. Toss to combine.
- Season with salt and black pepper to taste.
Tip: Dice poblanos uniformly for even cooking; toss salad gently to keep ingredients intact.
Step 6: Serve
- Serve the chicken hot from the skillet alongside the corn and poblano salad.
Tip: Plate chicken with salad on the side for a vibrant presentation; serve immediately for best flavor.
FAQs
1. Can I use frozen corn?
Yes! Use 2 cups thawed, drained frozen corn; pat dry to avoid excess moisture.
2. Is this dish keto-friendly?
With flour and corn, it’s not keto-friendly (~15–20g net carbs per serving). Use almond flour and reduce or omit corn for a keto version.
3. Can I make it gluten-free?
Yes! Swap all-purpose flour with almond flour or gluten-free flour; ensure all ingredients are gluten-free.
4. Why is my chicken not crispy?
- Pat chicken dry before dredging for a better crust.
- Ensure skillet is hot when searing.
- Roast skin side down without flipping for crispiness.
5. Can I make this ahead?
Yes! Prep flour mixture and salad ingredients up to 1 day ahead; roast chicken and toss salad fresh.
6. How long does it last?
Chicken lasts in the fridge for up to 4 days or frozen for 3 months; salad lasts 4 days in the fridge.
7. Can I grill the chicken?
Yes! Grill chicken thighs over medium heat for 6–8 minutes per side until 165°F; prepare salad as directed.
8. What’s the best way to serve it?
Serve hot chicken with cold or room-temperature salad, paired with a keto-friendly salad or grilled veggies, garnished with extra cilantro and lime wedges.