YOUR SOLIN GENERATED RECIPE
Crispy Chicken with Creamy Chili-Lime Corn and Roasted Bell Peppers
Enjoy a satisfying plate of crispy chicken accented by a light crunchy coating, complemented by a vibrant medley of creamy chili-lime corn and sweet roasted bell peppers. This dish balances a crisp exterior with juicy chicken, while the tangy and subtly spicy corn and bell peppers offer a refreshing contrast.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Corn Kernels
1 Medium Bell Pepper
1 oz Plain Nonfat Greek Yogurt
1/2 Lime
1/2 tsp Chili Powder
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Season the chicken breast with salt and pepper. Dredge it lightly in whole wheat breadcrumbs, pressing gently to adhere.
Heat olive oil in a skillet over medium heat and sear the breaded chicken for about 2-3 minutes on each side until it begins to crisp.
Transfer the chicken onto the baking sheet and roast in the preheated oven for about 12-15 minutes until it reaches an internal temperature of 165°F.
Meanwhile, roast the sliced bell pepper on another baking sheet with a light drizzle of olive oil, salt, and pepper for about 10 minutes until soft and slightly charred.
In a small bowl, combine the corn kernels with Greek yogurt, chili powder, lime juice (from half lime), a pinch of salt, and pepper. Mix until well incorporated.
Plate the chicken alongside the roasted bell peppers, and serve with a generous spoonful of the creamy chili-lime corn.