One Pan Cheesy Jalapeno Chicken

Ingredients

• Limes

  Raw

  1 fruit or 67g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Chili powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  ¾ tsp or 5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Dehydrated flakes

  ½ tsp or 0.6g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lime juice

  Raw

  2 lime yields or 88g

• Water

  Plain, clean water

  ½ cup or 118g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Halve the chicken breasts and pound them to a 1/2-inch thickness.
2. In a mixing bowl, combine the chicken with chili powder, oregano, salt, cumin, black pepper, and minced onion flakes. Massage the spices into the chicken.
3. Place the flour in a shallow bowl and lightly coat the chicken. Let it rest.
4. Heat half of the oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken pieces without overcrowding. Cook for about 3 minutes per side until golden brown, then remove.
5. Move the oven rack to the upper third and preheat the broiler to high.
6. Add the remaining oil, corn, jalapeno, and garlic to the pan. Cook, stirring often, for 2-3 minutes until the corn is lightly browned.
7. Return the chicken to the pan, add lime juice and water. Cook until the liquid is mostly absorbed.
8. Sprinkle with cheese and broil for 2-3 minutes until melted.
9. Garnish with fresh chopped cilantro.