Name: Roasted corn with chicken and cotija
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 package frozen corn; 3/4 red bell pepper, diced; 1 1/2 tsp olive oil; 3/4 tsp chili powder; 3/4 tsp salt; 6 oz boneless skinless chicken breast; 2 tbsp cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 tsp lime juice

Nutrition

Per serving

445 calories

Protein: 47g; 40% of calories
Carbs: 35g; 30% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F for 10 minutes. On a half-sheet pan, toss the corn and red bell pepper with half the olive oil, the chili powder, and half the salt.
Spread the corn mixture in a single layer. Roast for 15 minutes, stirring once halfway, until the vegetables are tender and slightly charred.
While the corn roasts, season the chicken with the remaining salt. Heat a 12-inch skillet over medium-high heat with the remaining olive oil. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until opaque in the center. Done when opaque in the center, 165°F.
Slice the chicken. Toss the roasted corn and peppers with the lime juice. Top the corn with the chicken, cotija cheese, and cilantro.

Nutrition

Ingredients

Instructions

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