Description
Transform your weeknight dinner with this vibrant Mexican-inspired dish. This recipe layers tender, thin-cut chicken breasts with a creamy and zesty elote-style corn topping. As it bakes, the flavors infuse the meat, resulting in a moisture-packed, high-protein meal that is both comforting and delicious. It is the perfect low-effort, high-reward dinner for busy families, balancing the richness of dairy with the bright tang of fresh lime juice.
Ingredients
2 lbs thin-cut chicken breast
3 cups sweet corn (drained or charred)
1/4 cup full-fat mayonnaise
1/4 cup sour cream
1/2 tbsp fresh lime juice
1.5 tsp chili powder
0.5 tsp sea salt
0.5 tsp garlic powder
0.25 tsp cayenne pepper
1/4 cup queso fresco (crumbled)
1/4 cup fresh cilantro (chopped)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne pepper.
Stir the mixture thoroughly until the consistency is uniform and velvety.
Arrange the thin-cut chicken breasts in a single layer in a greased baking dish.
Spread the prepared corn mixture evenly over the top of each chicken breast.
Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, garnish with crumbled queso fresco and fresh chopped cilantro before serving.
Notes
Substitute Greek yogurt for sour cream for a higher protein content. If you cannot find queso fresco, feta cheese is an excellent crumbly alternative. Fresh parsley can be used if you prefer a milder flavor than cilantro.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Mexican-Inspired