Southwestern Chicken Recipe

Prep chicken

Trim any excess fat from the chicken breasts. If breasts are thick, slice each horizontally to make two thinner cutlets or pound to an even thickness about 1/2 inch; this helps them cook evenly.

Make marinade

In a medium bowl combine 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground coriander, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper and optional 1 tsp minced chipotle in adobo. Whisk to combine.

Marinate chicken

Place the prepared chicken in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat. Marinate in the refrigerator for at least 20 minutes and up to 4 hours. If short on time, 20–30 minutes still imparts good flavor.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat and add a thin film of oil or spray. Remove chicken from marinade (let excess drip off) and cook 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice into strips or dice as desired.

While chicken rests, prepare the vegetables. Core and slice the red and yellow bell peppers into 1/2-inch strips; slice the red onion into similar-size strips. If using fresh corn, cut kernels from the cob; if using frozen, thaw and drain.

Heat 1 tbsp olive oil in the same skillet over medium-high heat. Add the sliced onion and peppers and sauté 4–5 minutes until starting to soften and develop char. Add 1 cup corn, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook 3–4 minutes until vegetables are tender-crisp and corn is warmed-through and slightly caramelized.

Taste and adjust seasoning. If you like more smoky heat, add a pinch of chili powder or a little of the reserved chipotle.

Assemble: Warm tortillas or portion cooked rice. Place a bed of vegetables, add sliced chicken on top, then garnish with chopped cilantro, crumbled cotija or feta if using, and sliced avocado. Squeeze fresh lime over each serving.

Serve: Offer extra lime wedges and hot sauce on the side. Leftover chicken and vegetables keep 3–4 days refrigerated in an airtight container.