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.