Low Calorie Dinner Recipe: Spicy Chicken with Skillet Corn Salsa
Serves: 6
  • 1 tablespoon chili powder
  • 11/2 teaspoons ground cumin
  • ½ teaspoon salt, ½ teaspoon pepper
  • 3 (8-oz) boneless, skinless chicken breasts, cut in half lengthwise
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 (16-oz) package frozen whole kernel corn, thawed
  • 1 cup refrigerated fresh salsa
  • ½ teaspoon salt, ½ teaspoon pepper
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or in a zip-top plastic freezer bag.
  2. Pound each piece to 1-inch thickness using a heavy skillet or the heel or your hand.
  3. Season both sides of chicken with chili powder, cumin and ½ teaspoon each salt and pepper.
  4. Heat ½ tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 chicken breast halves to pan; cook 3 to 4 minutes on each side or until chicken is done. Remove from pan and keep warm. Repeat procedure with ½ tablespoon oil and remaining chicken.
  5. Heat 1 tablespoon oil in pan over medium heat.
  6. Add garlic and corn; sauté 5 minutes or until corn is tender and browned. Stir in salsa and ½ teaspoon each salt and pepper.
  7. Serve corn mixture over chicken.
Nutrition Information
Calories: 275 Fat: 8.5 g Saturated fat: 1g Carbs: 22g Sodium: 680 mg Fiber: 2g Protein: 27g Chol: 75 mg
Recipe by The eMeals Blog at http://blog.emeals.com/recipes-2/low-calorie-dinner-recipe-spicy-chicken-with-skillet-corn-salsa/