We made this recipe from Half Baked Harvest and liked how it came out. I’ve made a few adjustments to simplify the recipe and add more veggies.

Summary

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 4

Ingredients

  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour (can add more if needed)
  • 10 chicken breast tenders
  • salt and black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2-2 teaspoons red pepper (or cayenne), to your taste
  • 1 yellow onion, chopped
  • 1 can or 2 cups corn (3-4 raw)
  • 2 zucchini, grated
  • 2 cloves garlic, chopped
  • 2 green onions, chopped (retaining some for garnish)
  • 3 ounces cream cheese, at room temperature
  • 4 tablespoons salted butter
  • 1 cup whole milk or heavy cream
  • 1/3 cup plain Greek yogurt or mayo
  • 2 tablespoons fresh lime juice
  • 1/2 cup crumbled cotija cheese
  • Optional: 1 ear corn (either grilled or kernels)
  • 1 avocado, chopped

Directions

  1. In a bowl, combine the chili powder, paprika, red or cayenne pepper, and a pinch of salt.
  2. Season the chicken with salt and pepper
  3. Dredge the checken through a bowl of the eggs and then through a bowl of flour. Coated pieces can be placed on a plate
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  5. Add the chicken and cook on both sides until golden, about 5 minutes per side.
  6. Remove the chicken from the pan and set aside.
  7. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes. If you have raw corn kernals, you can add them now.
  8. Add the canned corn, zucchini, green onions, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
  9. Reduce the heat to low. Mix in the cream cheese until melted and creamy.
  10. Stir in the milk and 1/2 cup water before adding back the chicken into the sauce. Cook until warmed through, 5 minutes.
  11. In a separate skillet, lightly brown the butter until golden. Add 3 teaspoons of the spice mix, then remove from the heat.
  12. Mix the Greek yogurt/mayo and lime juice with a pinch of salt to form a creamy sauce.
  13. Serve the chicken topped with spicy butter, creamy sauce, avocado, green onions, cotija, and (optionally) grilled corn.