Paprika-Rubbed Chicken
Skillet Corn and Lima Beans with Basil
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp smoked paprika (or use paprika)
- ½ tsp salt
- 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 with salt and pepper, if desired.
- Cook chicken in hot oil in a large nonstick skillet 5 minutes per side or until done.
Side Dish Ingredients
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (32-oz) carton low-sodium chicken broth, divided
- 2 Tbsp butter
- 1 (16-oz) pkg frozen lima beans, thawed
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- 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 ¼ tsp each 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 and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
231
|
212
|
443
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 9 | 44 |
| Carb (g) | 2 | 32 | 34 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 261 | 334 | 595 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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