Chicken with Corona Lime Sauce, Chili Lime Corn, and Baked Potatoes

Husband's cutter came into port for the weekend, and he had 3 days off, so I was able to pick him up and bring him home! He wanted chicken, corn, and a baked potato for dinner, so I went through my fridge to figure out how to jazz it up! This is what I did!

This was really really good! You can't see the seasoning on the corn in the picture, but when you make it, you can see it!!

To make the chicken;
This recipe takes about 20 minutes to prep and cook.

2 chicken breasts, halved diagonally (I know the picture shows a full breast. Hubbs wanted a whole one!)
cajun seasoning
cooking spray
1 bottle Corona
1/4 cup fat free, low sodium chicken stock
1 teaspoon lime zest
juice from 1/2 of a lime
salt
pepper
1 tablespoon whole wheat flour, if desired
chopped cilantro

Season chicken on both sides with cajun seasoning. Spray a large pan with cooking spray and heat over medium heat, and cook chicken until no longer pink, about 10 to 12 minutes, flipping once. Remove from skillet and either tent with foil or place into a warmed oven.

Remove the pan from the heat and pour in 1/2 cup of the Corona. Stir, scraping up the brown bits off the bottom. Stir in the chicken stock and lime zest, and simmer until reduced by half, around 10 minutes. Stir in lime juice, and 2 tablespoons more Corona (To give the sauce a fresh beer flavor.), and season with salt and pepper. If the sauce isn't thick enough for you, whisk in the flour, bring to a boil, and reduce back to a boil to allow the flour to thicken the sauce. Plate the chicken and spoon sauce over. Squeeze with a little bit more lime juice, garnish with some cilantro, and enjoy!

Okay, mine didn't have cilantro, because I was all out and also had run clear out of parsley! But if I had some cilantro, I would have put some on there!

This recipe serves 4.

For the super yummy Chili Lime Corn;
This recipe takes about 5 minutes to prep and cook.

3 cups frozen corn (You could also make this with 4 whole ears of corn!)
2 tablespoons butter, softened
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon chile powder
1/4 teaspoon cayenne pepper
lime juice

Heat a pot of water to a boil. While you're waiting for the water to boil, make the seasond butter. To do that, in a small bowl, mash together the butter, lime zest, salt, chili powder and cayenne with a fork. Refrigerate until ready to use. When the water has reached a boil, add the frozen corn and boil for about 2 to 3 minutes, until heated but not soft. If you're using ears, boil for 5 to 7 minutes.

When the corn is done, drain and add back to the pot, and toss with the butter (If using ears, slather the corn with butter). Squeeze a little lime juice over the top and serve!

This recipe serves 4.

For the baked potatoes;
This recipe takes 40 to 50 minutes to cook.

4 baking potatoes
Whatever you like in your potato!


Preheat oven to 425 degrees

Scrub and dry the potatoes. When your oven is ready, place them in the oven, directly on the rack. Don't prick or rub with oil, just toss them in there! Bake for 40 to 50 minutes, until tender in the middle. Cut it open in an X shape and load it up however you like!

This recipe serves 4.