Jalapeño Chicken and Corn Skillet
Cilantro Brown Rice
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 1 lime
- ½ lb boneless, skinless chicken thighs
- ½ tsp ground cumin, divided
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil, divided
- ⅔ cup corn kernels (from 2 small ears)
- 1 small jalapeño pepper, halved lengthwise, seeded, and sliced
- 1 clove garlic, minced
- ½ cup crumbled queso fresco (or use shredded Mexican-blend cheese)
- 3 Tbsp chopped fresh cilantro (optional)
Instructions
- Squeeze juice from ½ lime; cut remaining half into wedges.
- Sprinkle chicken with ¼ tsp cumin, salt, and pepper. Cook in 1 tsp hot oil in a large cast-iron or nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove chicken from skillet.
- Cook corn, jalapeño, ¼ tsp cumin, and garlic in 1 tsp hot oil in same skillet 6 minutes or until lightly browned. Stir in lime juice and cheese. Serve chicken with corn mixture. Sprinkle with cilantro, if desired.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 3 Tbsp chopped fresh cilantro
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in cilantro and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
334
|
176
|
510
|
| Fat (g) | 17 | 2 | 19 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 15 | 37 | 52 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 494 | 146 | 640 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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