Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a small bowl, whisk together
Chili Powder (1 Tbsp)
,
Smoked Paprika (1 tsp)
,
Brown Sugar (2 Tbsp)
,
Ground Cumin (1/2 Tbsp)
,
Onion Powder (1/2 tsp)
,
Garlic Powder (1/4 tsp)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1 tsp)
until combined.
Step 3
In a medium bowl, toss together
Boneless, Skinless Chicken Breasts (1.5 lb)
, 3 Tbsp of
Mayonnaise (3 Tbsp)
, and the seasoning blend, and toss until chicken is fully coated.
Step 4
Spray a large sheet pan with cooking spray, then place the chicken in a single layer spread across the baking sheet. Place into oven and bake for 15 minutes.
Step 5
In a medium bowl, add the
Corn (3 ears)
,
Onion (1/2)
,
Fresh Cilantro (1/4 cup)
, 2 Tbsp of
Mayonnaise (2 Tbsp)
, 4 Tbsp of juice from 2
Limes (2)
, ¼ cup of
Cotija Cheese (1/4 cup)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
and mix well.
Step 6
Remove the chicken from the oven. Use a spatula to make room for the corn. Add corn mixture to the sheet pan, nestling it around the chicken. Return to the oven for 10 minutes or until the chicken is thoroughly cooked and the corn is tender.
Step 7
Turn the broiler on high, then broil the sheet pan on the top rack for 1–2 minutes to crisp up the tops of the chicken.
Step 8
Remove from the oven. Top with remaining
Cotija Cheese (1/4 cup)
and serve with warm
8-Inch Corn Tortillas (16)
, remaining
Limes (4)
, and your favorite toppings.
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