Lime Chicken, Corn and Poblano Salad


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
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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