Chicken with Jalapeño-Chili Cream Sauce
Pico de Gallo Corn and Black Beans
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 small jalapeno, thinly sliced
- ½ (4-oz) can mild or hot diced green chiles
- ¼ cup heavy cream
- ¼ cup less sodium chicken broth
- 3 Tbsp chopped fresh cilantro
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in ½ Tbsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook jalapeno in ½ Tbsp hot oil in another skillet over medium-high heat 4 to 5 minutes or until tender.
- Stir in chiles, cream, and broth; reduce heat to medium, and cook 6 to 8 minutes or until thickened. Stir in cilantro. Serve sauce with chicken.
Side Dish Ingredients
- 2 Tbsp chopped fresh cilantro
- 1 cup rinsed and drained canned black beans
- ¼ cup pico de gallo
- 1 cup frozen corn kernels
Side Dish Instructions
- Cook corn in the microwave according to package directions.
- Heat beans in the microwave or on the stovetop until thoroughly heated. Combine corn, beans, pico de gallo, and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
388
|
175
|
563
|
| Fat (g) | 27 | 1 | 28 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 32 | 9 | 41 |
| Carb (g) | 4 | 40 | 44 |
| Fiber (g) | 0 | 7 | 7 |
| T. Sugs (g) | 2 | 5 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
