Southwest Lime Chicken with Corn and Zucchini Salad
This dish features juicy, marinated chicken breasts served over a vibrant, no-cook salad of fresh corn, zucchini, and a zesty lime vinaigrette.
Yields: 2-3 servings
Prep time: 20 minutes (+30 minutes marinating)
Cook time: 15 minutes and a zesty lime vinaigrette.
Yields: 2-3 servings
Prep time: 20 minutes (+30 minutes marinating)
Cook time: 15 minutes
Ingredients
For the Lime Chicken:
2 boneless, skinless chicken breasts (about 1 lb / 450g)
3 tablespoons fresh lime juice (from about 1-2 limes)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon honey or maple syrup
1 teaspoon ground cumin
½ teaspoon chili powder or smoked paprika
¼ teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper
For the Corn and Zucchini Salad:
2 ears of fresh corn, kernels cut from the cob (or 1.5 cups frozen corn, thawed)
1 medium zucchini, diced into ¼-inch pieces
¼ cup red onion, very thinly sliced
¼ cup fresh cilantro, chopped
1 avocado, diced
For the Salad Dressing:
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
1. Marinate the Chicken:
In a medium bowl, whisk together the lime juice, olive oil, minced garlic, honey, cumin, chili powder, red pepper flakes (if using), and a generous pinch of salt and pepper.
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about ½-inch thick) using a meat mallet or rolling pin. This ensures even cooking.
Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Prepare the Salad (Optional Quick-Pickle for Onions):
For a less harsh onion flavor, place the thinly sliced red onion in a small bowl with 1 tablespoon of the lime juice and a pinch of salt. Let it sit for 10-15 minutes while you prepare the other ingredients. This lightly “pickles” them.
In a large bowl, combine the fresh corn kernels, diced zucchini, and chopped cilantro.
Add the quick-pickled onions (including any lime juice in the bowl).
3. Cook the Chicken:
Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the grates or pan.
Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade.
Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is nicely browned and has good grill marks.
Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
4. Assemble the Dish:
Make the Dressing: In a small jar or bowl, whisk together the 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of honey, and salt and pepper.
Pour the dressing over the corn and zucchini mixture and toss gently to combine.
Just before serving, gently fold in the diced avocado so it doesn’t get too mushy.
Slice the rested chicken against the grain.
To serve, divide the corn and zucchini salad among plates and top with the sliced lime chicken. Garnish with an extra lime wedge and a sprinkle of cilantro if desired.
Chef’s Tips & Variations
No Fresh Corn? Frozen and thawed corn works perfectly. For a deeper flavor, you can quickly char the thawed corn in a hot, dry skillet for 2-3 minutes before adding it to the salad.
Grill the Veggies: For a smoky flavor, toss the zucchini and corn (on the cob) on the grill for a few minutes until slightly charred before cutting and adding to the salad.
Add a Protein Boost: A can of black beans, rinsed and drained, would be a wonderful addition to the salad to make it even more hearty.
Make it Creamy: Add a tablespoon of Greek yogurt or sour cream to the salad dressing for a creamier, tangier finish.
Herb Swap: Not a fan of cilantro? Fresh chopped mint or basil would be delicious alternatives.
Enjoy your fresh and flavorful meal