Spicy Chicken with Skillet Corn Salsa
Buttery Asparagus
Ingredients
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 tsp olive oil, divided
- 1 cup frozen whole kernel corn, thawed
- 1 small clove garlic, minced
- ⅓ cup refrigerated salsa
- 2 Tbsp chopped fresh cilantro
Instructions
- Pound chicken in a large zip-top plastic wrap to an even thickness using a meat mallet or the palm of your hand.
- Sprinkle chicken with chili powder, cumin and ⅛ tsp each salt and pepper.
- Cook chicken in 1 tsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done; remove from pan.
- Sauté corn and garlic in 1 tsp hot oil until browned, about 5 minutes.
- Stir in salsa and ⅛ tsp each salt and pepper; cook until thoroughly heated.
- Serve corn salsa over chicken.
Side Dish Ingredients
- 1 (8-oz) pkg asparagus
- 1 tsp butter
- ⅛ tsp salt
Side Dish Instructions
- Cook asparagus according to package directions; toss with butter and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
260
|
29
|
289
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 18 | 2 | 20 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 340 | 226 | 566 |
Diabetic Meal Plan
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