Paprika-Rubbed Chicken
Corn and Lima Beans with Basil
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp smoked paprika (or use paprika)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub chicken with paprika and season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet 5 minutes per side or until done.
Side Dish Ingredients
- 6 ears corn, husks removed
- 1 (32-oz) carton low-sodium chicken broth, divided
- 2 Tbsp butter
- 1 (16-oz) pkg frozen lima beans, thawed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Remove kernels from cobs; discard cobs. Combine corn, 1 cup broth, and butter in a saucepan; bring to a boil. Reduce heat, and simmer 10 to 12 minutes or until corn is tender, stirring often. Season with salt and pepper .
- Meanwhile, bring lima beans and 3 cups broth to a boil in a saucepan. Reduce heat, and simmer 10 minutes or until tender. Stir in basil; season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
231
|
222
|
453
|
| Fat (g) | 9 | 6 | 15 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 9 | 44 |
| Carb (g) | 2 | 32 | 34 |
| Fiber (g) | 2 | 6 | 8 |
| Sodium (mg) | 261 | 743 | 1004 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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