Crowd-Pleaser

Quick Chicken and Corn Risotto

Simple Mixed Green Salad
Clock

Wine Recommendation

19 Crimes Hard Chardonnay

Ingredients

  • 1 (12-oz) pkg frozen fire roasted corn, pepper, and onion blend
  • 2 Tbsp olive oil
  • 3 cups shredded rotisserie chicken
  • 1 cup less sodium chicken broth
  • 1 Tbsp salt free Southwest seasoning
  • 3 oz jalapeno cream cheese spread
  • 3 (3.5-oz) pouches boil in bag brown rice
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 pint grape tomatoes, halved
  • ½ cup roasted, salted pepitas, optional

Instructions

  1. Cook corn blend in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until thoroughly heated. Remove from skillet.
  2. Add chicken, broth, and seasoning to skillet; stir, and bring to a boil. Stir in cream cheese until melted.
  3. Meanwhile, cook rice according to package directions. Add corn blend, rice, salt, and pepper to skillet; simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in tomatoes, and, if desired, sprinkle with pepitas.

Side Dish Ingredients

  • 1 (10-oz) pkg mixed baby greens
  • 1 English cucumber, cut into half moons
  • ⅓ cup olive oil vinaigrette
  • 1 tsp dried oregano

Side Dish Instructions

  1. Toss together all ingredients in a bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
422
57
479
Fat (g) 12 4 16
Sat. Fat (g) 3 1 4
Protein (g) 27 2 29
Carb (g) 55 3 58
Fiber (g) 4 2 6
Sodium (mg) 602 124 726
T. Sugs (g) 5 1 6
A. Sugs (g) 0 0 0

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