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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 319.9
  • Total Fat: 9.8 g
  • Cholesterol: 74.8 mg
  • Sodium: 98.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 32.1 g

View full nutritional breakdown of South Western Chicken, Low Fat Creamy Corn, and Baby Green Salad calories by ingredient
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South Western Chicken, Low Fat Creamy Corn, and Baby Green Salad

Submitted by: BAREFOOT_GYPSY

Introduction

I modified this recipe from a Better Homes and Garden version to make it a little more diet friendly. It's a whole dinner and Yum! I modified this recipe from a Better Homes and Garden version to make it a little more diet friendly. It's a whole dinner and Yum!
Number of Servings: 5

Ingredients

    5 Chicken Breast Halves
    2 tbsp olive oil
    1 tsp Paprika
    1/4 tsp chili powder
    (or just use 1 tbsp Southwestern Seasoning Blend)
    1 tsp Balsamic Vinegar
    The Juice of one lemon

    1 16 ounce Package of Frozen corn
    1/3 cup Reduced fat or Fat Free Sour cream
    2 tbsp Non Fat Milk
    Dash of Southwestern Seasoning
    Salt and pepper

    1 bag of Express Fresh Baby Greens
    2 scallions (green onions) chopped.

Directions

Put olive oil, Balsamic Vinegar, Paprika and chili powder (or southwestern seasoning) into a large ziploc bag. Add the chicken and squeeze the bag to evenly coat the chicken breast. Place in the refridgerator to hang out for about 25-30 minutes give or take.

Heat a large skillet over medium to high heat. Dump all the contents of the ziploc bag into the skillet and arrange the chicken breasts evenly so that they will begin to brown. Squeeze the juice from one lemon over the chicken while in the skillet. Cook until no longer pink, turning once or twice. (If you let it sit for a little while before turning, the marinade will caramalized on the chicken, YUM!)

Put the frozen corn into a 2 quart sauce pan and add enough water to cover it. Bring to a boil and then let simmer for about five minutes. Remove from heat and drain. Put the drained corn back into the pot and add the sour cream, milk, and southwestern seasoning, salt and pepper. Stir until creamy.

ONE SERVING:
Slice one chicken breast into strips, add 2/3 cup of corn to the plate. Then add a large handful of baby greens to the side. Sprinkle some chopped scallions over the corn and greens. Dress greens as you like.

Number of Servings: 5

Recipe submitted by SparkPeople user BAREFOOT_GYPSY.






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