Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes

Prep time: 10min
Total time: 25min
Serves 4
1/2 pkg
(1 lb/454 g) Yellow Petites Potatoes
0
4
Extra Lean Seasoned Chicken Breasts, thawed
0
1 tbsp
Tex-Mex-style seasoning
15 mL
2 tsp
vegetable oil
10 mL
1 cup
frozen Peaches & Cream Corn
250 mL
1 pkg
Candi-toTM Mini Sweet Tomatoes, sliced in half
280 g
1/2
lime, zested and juiced
0
1/2 cup
2% plain yogourt
125 mL
1/4 tsp
salt
1 mL
1/4 cup
chopped fresh Chives
60 mL
¼ of the recipe
calories
360
fat
5 g
saturated fat
1 g
carbs
46 g
protein
32 g
cholestrol
65 mg
fibre
7 g
sodium
370 mg

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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. Check out these other great weeknight meals: • Beef, Bok Choy & Red Pepper Stir-Fry • Bruschetta Penne with Shrimp & Olives   Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous