Baked Chicken with Creamy Mexican-Style Corn + More One-Pan Chicken Dinner Recipes
Baked Elote-Topped Chicken
1/4 of recipe: 267 calories, 8.5g total fat (3g sat. fat), 417mg sodium, 17g carbs, 1g fiber, 4g sugars, 29g protein
Click for WW Points® value*
Cook: 30 minutes
Four 4-oz. raw boneless skinless chicken breast cutlets
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
2 cups frozen sweet corn kernels, thawed
3 tbsp. whipped cream cheese
2 tbsp. light mayonnaise
1 tsp. lime juice
1 tsp. taco seasoning
1/8 tsp. cayenne pepper
1/4 cup chopped fresh cilantro, divided
1/4 cup crumbled feta cheese
Preheat oven to 350ºF. Spray a 9”X13” baking pan with nonstick spray.
Place chicken in the pan. Season with garlic powder, onion powder, and salt.
In a large bowl, combine corn, cream cheese, mayo, lime juice, taco seasoning, and cayenne pepper. Mix until uniform. Stir in 2 tbsp. cilantro.
Spoon corn mixture over chicken. Bake until chicken is cooked through, about 30 minutes.
Top with feta and remaining 2 tbsp. cilantro.
MAKES 4 SERVINGS
HG Tip: This recipe works with any frozen corn, but for added flavor, try a roasted variety like those by Trader Joe’s and Green Giant!
HG FYI: Not all taco seasonings are gluten free, so read labels carefully if that’s a concern.
Hungry for More One-Pan Chicken Recipes?
Chew on this:
It’s National Cherry Cobbler Day, May 17th! For a single-serving treat, put together this Cherry Cobbler Parfait.
Your pals could ALWAYS use more dinner recipes. So, share these, will ya?
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