Charred Honey Lime Chicken with Mexican Street Corn

Prep Time 10-15 min. | Medium
Thaw in refrigerator.
*Prepare Mexican Street Corn per separate cooking instructions provided.

1. Remove chicken breasts from bag and pat dry. Season both sides with salt and pepper to taste. Cut lime into quarters and set aside.
2. To sauce bag, add 1/4 tsp. of kosher salt and massage to blend. Place in small saucepan and heat for 3-4 min.
3. Heat 1 Tbsp. olive oil in large saute pan over med. high heat. Add chicken breasts and lime and brown 3-4 min. per side. Remove lime from pan, it should be charred.
4. Brush top of chicken with sauce, turn, and cook 1 min. Brush second side with sauce, turn, and cook 1 min. (internal temp. 165°F).
5. Top chicken breasts with remaining sauce and squeeze charred lime over top of chicken. Serve with Mexican Street Corn.

Prep Time 10-15 min. | Large
Thaw in refrigerator.
*Prepare Mexican Street Corn per separate cooking instructions provided.

1. Remove chicken breasts from bag and pat dry. Season both sides with salt and pepper to taste. Cut limes into quarters and set aside.
2. To sauce bag, add 1/2 tsp. of kosher salt and massage to blend. Place in small saucepan and heat for 3-4 min.
3. Heat 2 Tbsp. olive oil in large saute pan over med. high heat. Add chicken breasts and lime and brown 3-4 min. per side. Remove lime from pan, it should be charred.
4. Brush top of chicken with sauce, turn, and cook 1 min. Brush second side with sauce, turn, and cook 1 min. (internal temp. 165°F).
5. Top chicken breasts with remaining sauce and squeeze charred lime over top of chicken. Serve with Mexican Street Corn.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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