Mexican Street Corn Chicken – CE
black beans and salad
  • Clean Eating
  • poultry
Mexican Street Corn Chicken – CE
black beans and salad
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 6 chicken cutlets
  • 1 1/2 T taco seasoning
  • salt and pepper to taste
  • 3 C frozen corn
  • 1/4 C light mayonnaise
  • 1/4 C sour cream
  • 1/2 T lime juice
  • 1/2 T chili powder
On Cooking Day
  • 6 C salad greens
  • 15 oz can black beans

Instructions

To Assemble
  1. Lay chicken cutlets in casserole dish sprayed with non-stick spray. Season with salt and pepper and taco seasoning.
  2. Add remaining ingredients to bowl and mix. Spread mixture on top of chicken.
To Cook
  1. Bake chicken, uncovered, at 350 for 30-40 minutes.
  2. Heat black beans. Serve chicken with black beans and salad.

Ingredients

Prep
  • 6 chicken cutlets
  • 1 1/2 T taco seasoning
  • salt and pepper to taste
  • 3 C frozen corn
  • 1/4 C light mayonnaise
  • 1/4 C sour cream
  • 1/2 T lime juice
  • 1/2 T chili powder
On Cooking Day
  • 6 C salad greens
  • 15 oz can black beans

Instructions

To Assemble
  1. Lay chicken cutlets in casserole dish sprayed with non-stick spray. Season with salt and pepper and taco seasoning.
  2. Add remaining ingredients to bowl and mix. Spread mixture on top of chicken.
To Cook
  1. Bake chicken, uncovered, at 350 for 30-40 minutes.
  2. Heat black beans. Serve chicken with black beans and salad.
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