HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Lime Chicken
Garlic-Lime Chicken

Garlic-Lime Chicken

with Avocado Salsa and Mexican Street Corn

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Elote is the Mexican-style corn on the cob that's popular in the streets of Mexico! We're pairing our version with delicious garlic-lime chicken and a cooling avocado-tomato salsa!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

113 g

Grape Tomatoes

1 unit


20 g


10 g


1 unit


1 tbsp

Mexican Seasoning

2 tbsp


(ContainsEgg, Sulphites, Mustard)

3 tbsp

Sour Cream


¼ cup

Feta Cheese, crumbled


2 unit

Corn on the Cob

Not included in your delivery

4 tbsp


2 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1128 kcal
Fat74 g
Saturated Fat15 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber13 g
Protein36 g
Cholesterol98 mg
Sodium1966 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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BBQ TIP: Instead of pan-frying, grill corn cobs on medium heat, turning occasionally, until corn kernels are dark golden-brown, 10-12 min.

Wash and dry all produce.* Cut the tomatoes in half. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lime(s). Halve, pit and cut the avocado(s) into ½-inch cubes. Peel the husk off the corn. Pat the chicken dry with paper towels, then cut each breast into 1/2-inch slices.


In a medium bowl, combine the Mexican seasoning, half the lime juice, half the lime zest, 1 tsp garlic (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add the chicken and toss to coat. Set aside.


Heat a large non-stick pan over medium heat. When the pan is hot, add the corn to the dry pan and cover with a lid. Cook, carefully shaking pan often, until the corn kernels are dark golden-brown, 12-13 min. Remove the pan from the heat and transfer the corn to a plate. Cover with foil to keep warm. Set aside.


In another medium bowl, whisk the remaining lime juice, remaining lime zest, 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add the avocado, tomatoes and half the cilantro. Stir together. In a small bowl, stir together the mayo, sour cream, remaining garlic, half the feta and remaining cilantro.


Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook, stirring occasionally, until the chicken is cooked through, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Don't overcrowd the pan; cook the chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!)


Brush half the sour cream mixture over the corn and sprinkle with remaining feta. Divide the corn and chicken between plates. Top the chicken with the salsa and dollop with any remaining sour cream mixture.