Street Corn Chicken Skillet
30 Minutes
Contemporary Fusion
Serves: 5
Ingredients
2 boneless skinless chicken breasts
salt and pepper to taste
2 tablespoons unsalted butter
1 pack Royal® Microwaveable Mexican Style Rice with Street Corn
1 pack (10.8 ounces) frozen corn
1/4 cup chopped cilantro
1/4 cup crumbed cojita cheese
7 ounces green chiles, undrained
2 teaspoons minced garlic
1 jalapeno, diced
1 tablespoon fresh lime juice
1/2 cup finely diced roma or glory tomatoes
Sliced green onion for garnish
Preparation
- Season both sides of the chicken with salt and pepper.
- Heat a skillet over medium high heat. Add the butter and let melt.
- Once the skillet is hot, add the chicken and sear for 5-7 minutes per side or until its cooked through to 165F.
- While the chicken is cooking, prepare the rice according to package instructions.
- Steam the corn according to package instructions.
- In a bowl, stir together the steamed corn, salt and pepper to tastes, cilantro, cojita cheese, green chiles, garlic, jalapeno, and fresh lime juice.
- Add half of the corn mixture to the rice and stir. Add the tomatoes to the remaining corn mixture and set aside.
- Remove the cooked chicken from the skillet and turn the heat down to simmer.
- Add the rice to the bottom of the skillet. Top with the chicken. Finally, spoon the corn and tomato mixture over the chicken breasts. Top with more cojita and cilantro if desired. Sprinkle with sliced green chiles.
- Keep on simmer until ready to serve. Enjoy!
