Tomatillo Chicken
Skillet Zucchini with Corn
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 (16-oz) jar tomatillo salsa
- 2 avocados, sliced
- ¼ cup chopped fresh cilantro
- 1 (8-oz) carton sour cream
Instructions
- Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Pour salsa over chicken; cover and cook 5 minutes or until chicken is done. Top with avocado, cilantro, and sour cream.
Side Dish Ingredients
- 2 Tbsp butter
- 2 zucchini, sliced
- 1 (15-oz) can whole kernel corn, drained
- ½ tsp pepper
Side Dish Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add zucchini, and cook 4 minutes or until lightly browned, stirring often.
- Stir in corn, and cook until thoroughly heated; sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
417
|
79
|
496
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 14 | 8 | 22 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 541 | 240 | 781 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
