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Prep Time
10 mins
Total Time
25 mins
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
0
1/2 cup
2% plain yogourt
125 mL
1/4 tsp
salt
1 mL
1/4 cup
chopped fresh chives
60 mL

Method

Step 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.
Step 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.
Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
360
Fat:
5 g
Saturated Fat:
1 g
Carbs:
46 g
Fibre:
7 g
Cholesterol:
65 mg
Protein:
32 g
Sodium:
370 mg