Spicy Chicken with Skillet Corn Salsa
Lemon Pepper Asparagus and Sliced Avocado
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp chili powder
- 1½ tsp ground cumin
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- 2 cloves garlic, minced
- 1 cup refrigerated salsa
- ⅓ cup chopped fresh cilantro
Instructions
- Pound each chicken breast half between 2 sheets of plastic wrap to an even thickness.
- Sprinkle chicken with chili powder, cumin and ¼ tsp each salt and pepper.
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Cook chicken, in 2 batches, 3 to 4 minutes per side or until done; remove from pan.
- Sauté corn and garlic in 1 Tbsp oil until browned, about 5 minutes.
- Stir in salsa and ½ tsp each salt and pepper; cook until thoroughly heated.
- Serve corn salsa over chicken.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp extra virgin olive oil
- 2 tsp salt-free lemon-pepper seasoning
- 3 avocados, peeled and sliced
- 2 Tbsp fresh lemon juice
- ¾ tsp salt, divided
- ¼ tsp pepper
Side Dish Instructions
- Cook asparagus in boiling water to cover 2 to 3 minutes or until tender; drain.
- Place on a platter, and drizzle with oil; sprinkle with lemon-pepper and ½ tsp salt.
- Place avocado slices on a platter; sprinkle with lemon juice, and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
260
|
90
|
350
|
| Fat (g) | 8 | 15 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 28 | 5 | 33 |
| Carb (g) | 18 | 13 | 31 |
| Fiber (g) | 2 | 8 | 10 |
| Sodium (mg) | 340 | 300 | 640 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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