Southwest Lime Chicken with Corn and Zucchini Salad
This is the kind of “healthy dinner” that somehow tastes like you tried way harder than you did: juicy, spice-rubbed chicken with a zippy lime-pan sauce. The corn-and-zucchini salad does the heavy lifting with lime, honey, and blackening seasoning, so your chicken doesn’t have to.
EQUIPMENT (PAID LINKS)
- Serving spoon
Ingredients
- 2 limes
- 3 tablespoons olive oil divided
- 1 tablespoon honey
- 2 teaspoons blackening seasoning divided
- 1 ½ cups southwest blend vegetables thawed
- 4 green onions thinly sliced
- 1 medium zucchini chopped into bite-size pieces
- 4 boneless skinless chicken breasts
- 2 teaspoons roasted garlic seasoning
- 1 tablespoon unsalted butter
Instructions
- Make the Salad Dressing: Juice 1 lime into a large mixing bowl. Whisk in 2 tablespoons olive oil, the honey, and 1 teaspoon blackening seasoning until it looks like a proper dressing and not a science experiment.
- Build the Corn and Zucchini Salad: Add the southwest blend vegetables, green onions, and zucchini to the bowl. Toss well so everything gets coated, then let it sit while you cook the chicken so the flavors can mingle.
- Season the Chicken: Pat the chicken breasts dry. Season both sides with the remaining 1 teaspoon blackening seasoning and the roasted garlic seasoning.
- Sear the Chicken: Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes per side, or until the thickest part hits 165°F.
- Make the Lime Pan Sauce: Move the chicken to a cutting board to rest. Juice the remaining lime into the hot skillet and stir, scraping up the browned bits to make a quick pan sauce. Let it bubble for about 30 to 60 seconds.
- Slice and Serve: Slice the chicken and plate it. Spoon the corn and zucchini salad alongside or on top, then drizzle the lime pan sauce over the chicken.