Lime Chicken, Corn and Poblano Salad
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients:
For the Lime Chicken
3 tablespoons extra virgin olive oil
1 cup all purpose flour
11/2 teaspoons dried garlic powder
1/2 teaspoon cayenne pepper
11/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Zest of 1 lime
8 chicken thighs
For the Corn and Poblano Salad
2 tablespoons extra virgin olive oil
2 poblano peppers, diced
2 garlic cloves, minced
One 14 oz can corn kernels
4 scallions, minced
Juice of 2 limes
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 avocado sliced
For the Lime Chicken
3 tablespoons extra virgin olive oil
1 cup all purpose flour
11/2 teaspoons dried garlic powder
1/2 teaspoon cayenne pepper
11/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Zest of 1 lime
8 chicken thighs
For the Corn and Poblano Salad
2 tablespoons extra virgin olive oil
2 poblano peppers, diced
2 garlic cloves, minced
One 14 oz can corn kernels
4 scallions, minced
Juice of 2 limes
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 avocado sliced
Directions:
Preheat oven to 400.
For the Chicken
Heat the olive oil in a 9" skillet over medium heat.
In a bowl, whisk flour, garlic powder, cayenne, salt, pepper and lime zest.
Dredge chicken in flour mixture and coat generously.
Put chicken, skin side down, in hot oil, in a skillet then in the oven and roast 30 to 35 minutes.
For the corn and poblano salad
Heat olive oil over medium heat, then add poblano peppers and sauté until tender, 4 to 5 minutes.
Add garlic and saute until fragrant, for 1 minute more.
Put pepper mixture into a bowl, then, add corn, scallions, lime juice, cilantro and toss to combine.
Season with salt and pepper, then serve the chicken immediately with the salad.
Top with avocado slices and enjoy!
Preheat oven to 400.
For the Chicken
Heat the olive oil in a 9" skillet over medium heat.
In a bowl, whisk flour, garlic powder, cayenne, salt, pepper and lime zest.
Dredge chicken in flour mixture and coat generously.
Put chicken, skin side down, in hot oil, in a skillet then in the oven and roast 30 to 35 minutes.
For the corn and poblano salad
Heat olive oil over medium heat, then add poblano peppers and sauté until tender, 4 to 5 minutes.
Add garlic and saute until fragrant, for 1 minute more.
Put pepper mixture into a bowl, then, add corn, scallions, lime juice, cilantro and toss to combine.
Season with salt and pepper, then serve the chicken immediately with the salad.
Top with avocado slices and enjoy!
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