Healthy Mexican Street Corn & Chicken Skillet Recipe
Mexican Street Corn & Chicken Skillet
1/2 of recipe (about 1 1/4 cups): 392 calories, 15g total fat (3.5g sat. fat), 470mg sodium, 30.5g carbs, 4.5g fiber, 7.5g sugars, 32g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
15 minutes
Ingredients:
1/4 cup light mayonnaise
1 1/2 tbsp. fat-free plain Greek yogurt
3/4 tsp. honey
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup crumbled feta cheese, divided
3 tbsp. chopped fresh cilantro, or more for topping
1/3 cup finely chopped red onion
1 1/2 cups frozen sweet corn kernels
6 oz. cooked and chopped skinless chicken breast
Directions:
In a medium bowl, combine mayo, yogurt, honey, chili powder, and cumin. Mix until uniform.
Fold in 2 tbsp. feta and the cilantro.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, and cook and stir until slightly softened, about 3 minutes.
Add corn and 2 tbsp. water to the skillet. Cover and cook for 2 minutes, or until corn has thawed and water has mostly evaporated.
Remove lid. Stirring occasionally, cook until onion is soft and corn has blackened, about 6 minutes.
Reduce heat to medium. Add chicken to the skillet. Cook and stir until chicken is hot, about 2 minutes.
Remove skillet from heat. Add mayo mixture, and stir to coat.
Serve topped with remaining 2 tbsp. feta.
MAKES 2 SERVINGS
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Along with this Mexican street corn + chicken combo, we have so many easy weeknight dinner recipes…
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