Mexican Street Corn Chicken

Trim any excess fat from the boneless chicken thighs, then place the meat in a large bowl.

Add the Mexican seasoning (paprika, cumin, garlic powder, onion powder, oregano, chilli powder), lime juice, and olive oil to the chicken; toss to coat evenly and let marinate while you prepare the other components.

Rinse the basmati rice under cold water, then add it to a pot with enough water to cover. Bring to a boil, reduce to a simmer, and cook until the rice is tender (about 12‑15 minutes). Drain, spread on a tray to cool, then stir in the chopped coriander, lime juice, and a pinch of salt. Set the cilantro‑lime rice aside.

Preheat the oven to 400°F (390°F). Line a large sheet pan with parchment paper and spread the marinated chicken in a single layer.

Bake the chicken for 23 minutes, then switch the oven to broil and cook an additional 5‑6 minutes until the edges are golden, slightly charred, and the meat is juicy. Remove the pan from the oven.

Add the drained sweet corn, chopped red onion, garlic powder, paprika, chopped red bell pepper, and chopped jalapeño to the pan with the chicken juices. Toss to combine, then return the pan to the oven and roast for about 15 minutes, stirring once, until the vegetables are tender and lightly crisp.

Transfer the roasted corn mixture to a large bowl. Add the low‑fat yogurt, light mayo, crumbled feta, chopped cilantro, and tajín seasoning. Mix until the salad is creamy and well‑combined.

Cube the cooked chicken and arrange it on serving plates alongside a portion of the cilantro‑lime rice and a generous scoop of the creamy street‑corn salad.

Serve immediately, optionally garnishing with extra cilantro, lime wedges, or a sprinkle of tajín.