Tex-mex chicken with warm tomato corn salad & smashed chive potatoes
Tip:
Cooking potatoes with their skin on is a time-saving trick that also increases the amount of fibre in a meal.
- Total Time: 25min
- Serves: 4
Ingredients
- 1/2 pkg mini yellow-flesh potatoes (1 lb/454 g)
- 4 extra lean seasoned chicken breasts, thawed
- 1 tbsp Tex-Mex-style seasoning 15 mL
- 2 tsp vegetable oil 10 mL
- 1 cup frozen peaches & cream corn 250 mL
- 1 pkg grape or cherry tomatoes, sliced in half 280 g
- 1/2 lime, zested and juiced
- 1/2 cup 2% plain yogurt 125 mL
- 1/4 tsp salt 1 mL
- 1/4 cup chopped fresh chives 60 mL
Instructions
- Cut large potatoes into quarters and small ones in half. Place in a medium saucepan filled with just enough water to cover potatoes. Cover and bring to a boil. Reduce heat and simmer until potatoes are very tender, 10 to 15 min.
- Meanwhile, generously sprinkle both sides of chicken with Tex-Mex seasoning. Heat oil in a large non-stick skillet over medium heat and cook chicken until cooked through, about 4 min. per side. Transfer to a plate and cover to keep warm.
- Add corn, tomatoes and lime juice to skillet. Cook until vegetables are hot, about 3 min. Tomatoes will remain whole but slightly softened. Add zest and stir.
- Drain potatoes and return them to saucepan. Set saucepan over low heat and add yogourt and salt. Using a potato masher, roughly smash the potatoes, then stir in chives. Divide corn mixture between plates, top with chicken and serve potatoes on the side. Garnish with lime wedges, if desired.
Tip
- Cooking potatoes with their skin on is a time-saving trick that also increases the amount of fibre in a meal.
