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
ΒΌ 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.