INGREDIENTS
1/4 cup lime juice
4 boneless, skinless chicken breasts or thighs 3 tablespoons extra-virgin olive oil, divided, or as needed
2 cups canned or frozen corn kernels (thawed, if using frozen)
3 clove garlic, minced
2 jalapeños, seeds removed, finely chopped
1/2 cup water
1 cup Mexican cheese blend, grated
Spice Rub:
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
PREPARATION
Unseal bag and place chicken inside. Seal again and shake until chicken is thoroughly coated with spice mixture.
Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and, working in batches (if necessary), brown chicken on both sides until nicely seared.
Transfer chicken to a separate plate, then heat remaining olive oil in the skillet. Add corn kernels and chopped jalapeño and sauté until browned. 5-6 minutes.
Add garlic and cook for another 1-2 minutes, or until fragrant.
Pour in lime juice and water and return chicken to pan. Cook until liquid is absorbed and chicken is fully cooked through.
Optional: sprinkle cheese over dish and cover with a lid until melted.
Remove from heat and garnish with fresh lime juice or fresh cilantro.
Enjoy!
From: https://12tomatoes.com/cheesy-corn-jalapeno-chicken
