Citrus Chicken with Roasted Corn Relish
photo by ncmysteryshopper
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 skinless chicken breast halves
- 2⁄3 cup fresh lime juice, divided
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper, divided
- olive oil flavored cooking spray
- 16 ounces frozen corn kernels
- 1 cup red bell pepper, chopped
- 1 cup onion, chopped
- 1 pinch brown sugar
- 2 tablespoons fresh cilantro, chopped
- fresh cilantro stem
directions
- Place chicken in a heavy-duty, zip-top plastic bag.
- Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
- Seal bag, and shake until chicken is well coated.
- Marinate in refrigerator 1 hour, turning bag occasionally.
- Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
- Remove chicken from marinade, discarding marinade.
- Sprinkle chicken with cumin mixture.
- Coat rack of a broiler pan with cooking spray.
- Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
- Turn chicken, and broil 15 additional minutes or until done.
- Set chicken aside, and keep warm.
- Coat a large nonstick skillet with cooking spray.
- Place skillet over medium-high heat until hot.
- Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
- Spoon corn evenly onto individual serving plates; top each serving with chicken.
- Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
- Garnish with cilantro sprigs, if desired.
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Reviews
-
This was really good! I added a nice splash of orange juice to the marinade, which was added a nice dimensions of flavor. I served it with an orange-lime sauce and summer veggies. -
I love this recipe. We use the leftovers to make Sante Fe style pitas the next day. Yum! -
I loved this, thought the lime juice was simple to marinade and imparted a yummy flavor. Keeping this one! -
Very good. I used skinless split chicken breasts and reduced the time by 10 minutes... they were a tad overdone (i must have smaller breasts). I also used a combination of veggies, which i loved.... next time i make this i believe I will try roasting the veggies instead of sauteing. Thank you for posting.
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This was heavenly. We used bonesless and skinless chicken and we were impatients so we cooked the chicken on the george forman grill and sauted the rest on the stove. Still it was heavenly.
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
