2 lbs split chicken breasts, bone in, to serve 4
1/4 tsp pepper
1/2 tsp dried oregano
t Tbsp. canola oil
1 medium onion, peeled and cut in chunks
1 cup sweet green bell pepper, seeded and thinly sliced
1 tsp minced garlic
1 1/2 cups Chipotle-style chunky salsa (I found that any salsa will work)
1/2 cup water
1 cup whole kernel corn
Directions
Remove skin and fat from chicken breasts (if no already removed). Sprinkle with pepper and oregano. Cook chicken in large nonstick skillet in hot oil over medium-high heat, until golden brown on both sides. Remove from pan. Add onion chunks, pepper slices and garlic to same skillet and cook until vegetables are soft. Stir in salsa and water.
Return chicken to skillet, reduce heat to low, cover and simmer about 25-30 minutes until chicken reaches an internal temperature of 170 F. Add corn, stirring well. Cook about 5 more minutes or until heated thoroughly.
Serve with Rice and Salad
Nutritional Info
310 calories
8 g fat
1.5 sat fat
90 mg chol
24 g carb
3 g fiber
36 g protein
680 mg sodium