Easy and delicious 30-minute dinner

• Cilantro lime chicken and corn is a well-balanced meal that combines protein (chicken thighs) with corn. This recipe is high in protein and gluten-free.
• It’s so easy to make which makes it perfect for meal prep, to make ahead, to prepare on a busy weeknight, or freeze for the future! The whole recipe uses just a few ingredients and takes only 30 minutes.

• The combination of flavors is amazing!  The savory cilantro-lime flavors of this dish are perfectly balanced by the subtle sweetness of corn, together with chili powder.
• The juiciest chicken. Skinless and boneless chicken thighs are quickly seared in a pan with olive oil and chili powder and then combined with cilantro-lime flavors.
• It’s a flexible recipe that is easily adjustable to whatever you have available.

What kind of chicken to use?

• Skinless and boneless chicken thighs work best here! They are juicy and tender and are usually quite forgiving to cook.
• Chicken tenders are also a perfect choice for this recipe. Make sure to avoid overcooking as chicken tenders cook fast.
• Skinless and boneless chicken breasts tend to dry out faster, so be sure to watch your cooking times closely, ensuring that the chicken is cooked all the way through quickly, without drying out.
• Can you use bone-in chicken?  I do not recommend it as it takes much longer to cook.   However, I do have a delicious and very popular chicken thighs recipe with lime flavors that you will love: honey lime chicken thighs.

What kind of corn to use?

• Fresh corn is the best option, of course. The fasted way to cook fresh corn is to boil it.
• Frozen corn is a solution for when fresh corn is out of season or when you can’t find fresh corn.
• Canned corn is also an option, however, the freshly cooked corn tastes the best!

How to boil corn on the cob

For the purposes of this recipe, the easiest way to cook corn is to simply boil it in water.

• Bring a pot of water to boil.
• Add the corn ears and boil for about 5 minutes.
• Drain and let the corn cool.
• Once the corn is cooled, cut the corn off the cob using a knife.

How to make cilantro-lime chicken

You will start by cooking the fresh corn in boiling water. Drain, let it cool, and remove corn kernels from the cob with a knife.

Then, you will add corn, crumbled feta cheese, chopped fresh cilantro, freshly squeezed lime juice, and chili powder to a medium bowl. Mix well to combine.

For this cilantro-lime chicken, first season skinless boneless chicken thighs with salt and chili powder.

Then, cook chicken thighs (seasoned with salt and chili powder) in a cast-iron skillet until cooked through.

Finally, combine cooked chicken with cilantro-lime corn and feta cheese, and squeeze fresh lime juice all over the chicken.

Recipe notes and cooking tips

• Feta cheese or cotija. Both work well with cilantro-lime chicken.
• Fresh cilantro. Use only fresh cilantro and lots of it! Cilantro is what makes this dish so flavorful, so be sure to use the freshest herbs you can find! Chop the cilantro and mix it together with corn and feta cheese. And also use it as garnish.
• Fresh lime tastes so much better than bottled lime juice. Purchase a couple of limes and only use freshly squeezed lime juice in this recipe.
• Great for leftovers. This recipe keeps well in the refrigerator. Cilantro-lime chicken is great for leftovers which you can later use in salads or tacos, or even for breakfast.
• Make a double batch of this recipe to use for leftovers!
• Great for meal prep. Make the chicken, then refrigerate or freeze it for future use.
• Add veggies.  This is a great recipe to use up your favorite vegetables and serve them alongside the cilantro-lime chicken. Broccoli, asparagus, chopped carrots, mushrooms, green beans, peas – all will work great here!

Storage and reheating tips

Because this recipe does not use any cream or cheese, it is very easy to store and reheat. You can also easily make this ahead and freeze.

• Fridge. Store cooked cilantro-lime chicken in an airtight container in the refrigerator for up to 4 days.
• Freezer. Freeze it in an airtight container for up to 2 months.
• Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
• Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil when reheating to prevent the chicken and corn from sticking to the bottom of the pan.

What to serve with it?

This cilantro lime chicken and corn is a meal on its own that doesn’t really need any side dishes.  But if you want other sides, here are some delicious ideas:

• Rice.  Cook some jasmine rice or prepare flavored rice.  Be sure to check out this delicious cilantro-lime and black bean rice and this tasty sun-dried tomato and basil rice.
• Cauliflower rice.  You can use fresh or frozen (defrosted).
• Quinoa.  Cook quinoa in chicken broth to add richness. Then toss with garlic and fresh herbs.
• Vegetables.  This is a great recipe to use up whatever veggies you have sitting in your fridge.  Serve cilantro-lime chicken with steamed, sauteed, or grilled veggies. Good choices are broccoli, asparagus, chopped carrots, mushrooms, green beans, and peas.
• Salad.  Make a simple salad with spinach, arugula leaves, or garden greens.  Or, try these refreshing salads: tomato cucumber avocado salad with mozzarella and basil pesto and this healthy arugula salad with apples, cranberries, and pecans.
• Pasta.  Cook a small amount of pasta, flavored with butter or olive oil, salt, and pepper. I suggest spaghetti, angel hair pasta, penne, bow-tie pasta, orzo, or gnocchi.