Description
A vibrant and creamy skillet dish combining diced chicken, sweet corn, and spices that transports you to the streets of Mexico.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup cilantro, chopped
- 1/2 cup cream cheese
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or queso fresco)
- Tortilla chips for serving (optional)
Instructions
- Start by heating a drizzle of oil in a large skillet over medium heat. Once hot, add the diced chicken, cooking until golden brown and no longer pink—this should take about 5-7 minutes.
- Once the chicken is cooked through, stir in the diced onion and red bell pepper. Cook until they soften, about 3-4 minutes.
- Next, introduce the corn, chicken broth, chili powder, and cream cheese to the skillet. Stir until the cream cheese melts, mixing everything well.
- Bring a zesty kick by seasoning with lime juice, salt, and pepper to taste.
- Fold in the chopped cilantro and sprinkle the shredded cheese on top. Cover and let it cook for a few minutes until the cheese melts.
- Serve warm, garnished with additional cilantro if desired, alongside tortilla chips.
Notes
Customize with add-ins like black beans or jalapeños. Can be made ahead of time for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg