Spicy chicken with skillet corn salsa

Spicy chicken with skillet corn salsa

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Spicy Chicken Breasts with Skillet Corn Salsa
From the eMeals Low Calorie Meal Plan
Makes 6 servings

1 tablespoon chili powder
11/2 teaspoons ground cumin
1/2 teaspoon salt, 1/2 teaspoon pepper
3 (8-oz) boneless, skinless chicken breasts, cut in half lengthwise
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 (16-oz) package frozen whole kernel corn, thawed
1 cup refrigerated fresh salsa
1/2 teaspoon salt, 1/2 teaspoon pepper


1.    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or in a zip-top plastic freezer bag.
2.    Pound each piece to 1-inch thickness using a heavy skillet or the heel or your hand.
3.    Season both sides of chicken with chili powder, cumin and 1/2 teaspoon each salt and pepper.
4.    Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 chicken breast halves to pan; cook 3 to 4 minutes on each side or until chicken is done. Remove from pan and keep warm. Repeat procedure with 1/2 tablespoon oil and remaining chicken.
5.    Heat 1 tablespoon oil in pan over medium heat.
6.    Add garlic and corn; sauté 5 minutes or until corn is tender and browned. Stir in salsa and 1/2 teaspoon each salt and pepper.
7.    Serve corn mixture over chicken.
Nutrition Info (per packet): CALORIES 275; FAT 8.5g (SAT 1g); PROTEIN 27g; CARB 22g; FIBER 2g; CHOL 75mg; SODIUM 680mg

GDA Cooking - May 5, 2014

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