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.

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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.