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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.

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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