Chicken with Creamy Corn and Bacon
Herbed Quinoa
Ingredients
- 4 ears corn
- 6 slices center cut bacon
- 1½ lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 3 cloves garlic, minced
- 3 Tbsp chopped fresh thyme, divided
- 2 Tbsp olive oil
- ½ cup white wine
- ¾ cup heavy cream
Instructions
- Cut corn kernels from cobs; discard cobs.
- Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Sprinkle chicken with salt and pepper. Cook chicken in drippings 5 to 8 minutes per side or until done.
- Meanwhile, cook corn, garlic, and 1½ Tbsp thyme in hot oil in a large skillet over medium-high heat 5 minutes or until corn is browned.
- Reduce heat to medium; add wine, and cook 5 minutes or until slightly reduced.
- Stir in cream, and add chicken; cook until sauce is thoroughly heated and reduced slightly. Top with bacon and 1½ Tbsp thyme.
Side Dish Ingredients
- 2 (8-oz) pouches microwavable quinoa
- 2 Tbsp chopped fresh thyme
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions. Stir in thyme, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
111
|
527
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 12 | 0 | 12 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 15 | 16 | 31 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 422 | 199 | 621 |
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