Chicken cutlets with corn salad
1
Points®
Total time: 47 min • Prep: 12 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We have used frozen corn in this recipe to shave a few minutes off of the prep time, but you can use fresh kernels if you prefer. Thoroughly drying the thawed corn before cooking helps it to brown which gives the corn a nice roasted aroma and enhances its sweetness. While the corn bakes, the chicken is seared on the stovetop. This dish alone could make a light meal, but you can pair it with a side of black beans or rice to add some heft to your plate. Stir some fresh lime juice and cilantro to either side you opt to prepare to brighten the flavor.
Ingredients
Frozen corn
2 cup(s), thawed, or fresh
Bell pepper
1 item(s), medium, red or green, diced
Tomato
1 medium, diced
Scallions
2 medium, thinly sliced
Jalapeño pepper
1 medium, seeded and minced
Fresh lime juice
2 Tbsp
Cilantro
2 Tbsp, chopped fresh
Table salt
½ tsp
Uncooked boneless skinless chicken breast
20 oz, (4 5-ounce breasts)
Black pepper
¼ tsp
Cayenne pepper
⅛ tsp
Canola oil
2 tsp
Lime
½ medium, cut into 4 wedges
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
2
Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium bowl and let cool slightly.
3
Add bell pepper, tomato, scallions, jalapeño, lime juice, cilantro, and ¼ teaspoon salt to corn and stir to combine.
4
Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining ¼ teaspoon salt. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6–8 minutes. Serve chicken with corn salad and lime wedges.
5
Per serving (1 chicken breast and 1 cup salad)
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