Spiced Chicken Thighs and Skillet Creamed Corn
Makes: 2 portions
Per portion: 488kcal
Ingredients
Chicken Thighs
- 8 oz. chicken thighs (4 oz. each, boneless skinless)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt (big pinch)
- pepper (big pinch)
- ½ tbsp thyme (fresh, optional)
- 1 tbsp oregano (fresh, optional)
- ½ tbsp olive oil
Skillet Creamed Corn
- 2 cups corn (canned, or freshly grilled)
- ½ jalapeno (minced very fine)
- salt (pinch)
- pepper (pinch)
- 2 tsp sugar
- 1 tbsp butter
- 2 tbsp water
- ¼ cup milk
- ½ tbsp flour
- 1 tbsp cream cheese
- ½ cup parmesan (fresh, but if using pre-grated, use 1/4 cup because it’s typically thicker)
Instructions
- - Add spices to chicken thighs with olive oil, rub in. Heat a cast iron skillet to medium high heat. Spray with avocado oil, add chicken thighs. Flip after 5-6 minutes, cook until golden and internal temp reaches 165F
Meanwhile, cook corn:
- - If you are using fresh corn, boil in salted water for 5 minutes, and grill on a grill cast iron or grill for 5-8 minutes over high heat, rotating sides ever 2 minutes. Canned corn is completely fine in this recipe too!
- - Heat a small cast iron (or non-stick pan) over medium heat, add butter, then add corn and saute for 1-2 minutes. Add salt, pepper, sugar, and water. Mix, cover, and simmer for 2-3 minutes. Add cream cheese. Mix milk and flour together, then pour into pan, mix, cover and let thicken another 2-3 minutes. Add parmesan, and jalapenos.
- - If you want a creamy consistency, scoop out a spoonful, blend in a blender, then add back to the corn. If it gets too thick, add a little more milk, if it’s too thin, simmer uncovered for 1-2 minutes.
Plate:
- - Top corn with cilantro, chicken, dust with 1/4 tsp of chili powder, and fresh lime wedges.
Nutrition
Serving: 1 portion | Protein Focused: 1 | Carb Focused: 1 | Cal: 488 kcal | Carb: 36 g | Protein: 37 g | Fat: 24 g