Cilantro Lime Chicken with Corn and Roasted Potatoes

This dish features juicy chicken breasts marinated in a zesty cilantro lime sauce, paired with sweet corn and crispy roasted potatoes. The combination of flavors creates a vibrant and satisfying meal that respects traditional cooking techniques while adding a refreshing twist with the lime and cilantro.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups corn (fresh or frozen)
• 4 medium potatoes, diced
• 1 tablespoon paprika
• 1 tablespoon olive oil (for potatoes)
• 1 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, salt, and pepper.
2. Place the chicken breasts in a resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat your oven to 400°F (200°C).
4. Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
5. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and crispy, stirring halfway through.
6. While the potatoes are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
7. In the last few minutes of cooking the chicken, add the corn to the grill pan to warm it through.
8. Serve the chicken with roasted potatoes and corn on the side, garnished with fresh cilantro.