Street corn has been all over the internet lately but I wanted to make a lower point, high protein version. So here we have it, MEXICAN STREET CORN CHICKEN! All the flavors of the classic street corn on a stick, but this time, its on a piece of chicken. It'll fill you up and taste so good. This is super simple to make and will please the whole crowd.
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
Mexican Street Corn Chicken
everything you love about mexican street corn, in a low point, high protein dish
Ingredients
- 4 Chicken cutlets about 4 ounces each
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground red pepper
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
Sauce
- ⅓ cup fat-free sour cream
- ⅓ cup sweet corn kernels canned
- 1 teaspoon lime juice
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon paprika
Instructions
- Preheat oven to 375 degrees
- Season each chicken cutlet evenly on both sides with all of the chicken seasonings
- Place on a greased baking tray and bake for 10 minutes
- Meanwhile, in a small bowl, stir together all the ingredients for the sauce
- Once the chicken has cooked for 10 minutes, flip each piece over then top evenly with the sour cream mixture.
- Bake for another 10 minutes, or until the chicken is fully cooked.
- Top with cilantro and enjoy
💚: 3
💙: 1
💜: 1
✔️: 135 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Mexican Stuffed Peppers
makes 3 whole peppers; 1 whole pepper (two halves) per serving
Check out this recipe
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