Makes 6 servings
- 1 lb. boneless, skinless chicken breasts
- ¾ teaspoon salt, divided
- ¾ teaspoon pepper, divided
- 1 tablespoon olive oil, divided
- 3 ears fresh corn, shucked and silks removed
- ½ teaspoon minced garlic
- 1 large tomato, diced
- ¼ cup chopped fresh basil
- Cut chicken breasts in half. Place in a large zip-top plastic bag. Pound to an even thickness. Sprinkle both sides of chicken with ½ teaspoon each salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat, swirling to coat. Add chicken, and cook 3 to 4 minutes on each side or until done. Remove from skillet, and keep warm.
- While chicken cooks, cut kernels from corn cobs (you should get about 1 ½ cups).
- Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add garlic, and cook, stirring constantly, 1 minute. Add corn kernels, and cook 3 minutes or until tender. Stir in tomatoes, ¼ teaspoon each salt and pepper and the basil.
- Serve corn mixture with chicken.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]:
240 calories; 8 g total fat; 1.5 g saturated fat; 29 g protein;
16 g carbohydrate; 2 g fiber; 500 mg sodium