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Mexican Street Corn Chicken
Ingredients
  • 2 teaspoons chili powder, divided
  • 1 teaspoon paprika
  • ½ teaspoon swerve granular
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ + ⅛ teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • a pinch cayenne pepper
  • 4 (5 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 5 ounces each and pound them thin)
  • 3 teaspoons canola oil, divided
  • 1 ½ cups fresh (or thawed from frozen) corn kernels, (about 2 cobs worth)
  • 1 tablespoon nonfat greek yogurt
  • 1 tablespoon light sour cream
  • 1 teaspoon lime juice
  • 1 oz cumbled queso fresco, (recommended, but see above for substitution options)
  • 1 tablespoon finely chopped fresh cilantro
Note: Ingredients may have been altered from the original.
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