Description

A vibrant one-pan meal blending tender chicken, sweet corn, and a creamy zesty sauce. This easy, weeknight-friendly dish delivers bold Mexican flavors with minimal effort, packed with comforting textures and colorful toppings.

Ingredients

1 lb boneless, skinless chicken breasts, diced
2 tbsp olive oil
4 cups fresh or frozen corn kernels
1 cup chicken broth
1 tbsp olive oil
1 tbsp paprika
1 tsp chili powder
2 tbsp lime juice
1 cup cotija cheese, crumbled
2 tbsp chopped cilantro
2 tbsp chopped green onions
2 oz avocado, sliced
Salt and pepper to taste

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Instructions

Heat olive oil in a skillet over medium-high heat.
Add chicken and sauté until browned and cooked through.
Stir in corn, chicken broth, paprika, chili powder, salt, and pepper. Simmer 10 minutes.
Mix in lime juice and cotija cheese until sauce thickens.
Garnish with cilantro, green onions, and avocado slices. Serve warm.

Notes

For a vegan option, substitute chicken with grilled portobello mushrooms.
Use olive oil instead of cotija cheese if avoiding dairy.
Add diced jalapeños for extra heat.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15
Cook Time: 20
Category: Dinner
Method: Stovetop
Cuisine: Mexican-Inspired