Chicken with White Barbecue Sauce
Quick Corn on the Cob
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp pepper, divided
- ½ tsp salt, divided
- 1 Tbsp olive oil
- 6 Tbsp low-fat mayonnaise
- 1 Tbsp water
- 1 Tbsp white wine vinegar
- ¾ tsp Creole mustard (or use coarse-grain mustard)
- ½ tsp prepared horseradish
- ¼ tsp sugar
- 1 clove garlic, minced
Instructions
- Sprinkle chicken with ¼ tsp each pepper and salt. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes. Turn and cook 6 minutes.
- Meanwhile, whisk together mayonnaise, water, vinegar, mustard, ¾ tsp pepper, horseradish, ¼ tsp salt, sugar, and garlic in a bowl. Drizzle sauce over chicken or serve on the side.
Side Dish Ingredients
- 3 ears corn, in husks
- 1½ Tbsp butter
Side Dish Instructions
- Arrange corn in microwave; microwave at HIGH 4 minutes.
- Cool 5 minutes before shucking corn. Spread butter on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
257
|
139
|
396
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 5 | 19 | 24 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 724 | 61 | 785 |
Low Calorie Meal Plan
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