Mexican Street Corn Chicken Bake (Gluten Free)

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 tbs olive oil (divided)

2 scallions, (diced)

1 medium red bell pepper, (diced)

1 small jalapeño, (diced)

3 cups frozen sweet corn

salt, (to taste)

1 ¾ lbs boneless + skinless chicken breasts, (cubed small)

salt, garlic powder, onion powder + chili powder (to taste)

1½ cups shredded mexi blend cheese

2 eggs

1 cup cottage cheese

1/4 cup kewpie mayo

1/2 lime, (juiced)

2 cloves garlic

3 tbs fresh cilantro

1/2 tsp chili powder

salt (to taste)

cilantro, avocado + cotija cheese

Directions

Preheat oven to 350℉.

Heat 1 tbs of olive oil in a large skillet over medium-high heat. Add in the scallions, pepper, jalapeño and sauté for 2 minutes. Next, add in the corn and sauté for 4 minutes. Transfer to a plate and set aside.

Season your chicken with salt, garlic powder, onion powder and chili powder generously. Add the remaining 1 tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, for about 5-6 minutes. Set aside.

Sauce:

In a mini food processor, add in the eggs, cottage cheese, mayo, lime juice, garlic, cilantro, chili powder + salt and pulse together until smooth.

Assembly:

In a 9x13 inch baking dish, add in the chicken pieces, 2/3 of the vegetable mixture, sauce, 1 cup shredded cheese and stir to combine. Spread out evenly. Next, add the remaining corn mixture on top and add a little shredded cheese around its border. Bake for 35 minutes uncovered or until golden brown on top. Garnish with cilantro, avocado and cotija cheese.

Nutrition

• Calories: 359 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.03 g
• Cholesterol: 134 mg
• Sodium: 440 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 34 g