2Cook > Mexican Chicken & Corn Skillet with Parmesan

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Mexican Chicken & Corn Skillet with Parmesan

Prep Time: 20 min.
Total Time: 20 min.
Servings: 4 servings, 1/4 recipe (186 g) each

What you need

1 Tbsp. oil
1 lb. (450 g) boneless skinless chicken thighs, cut into thin strips
1 tsp. garlic powder
1 tsp. chipotle chile pepper powder
1/4 tsp. ground black pepper
2 cups frozen corn
6 Tbsp. Miracle Whip Original Spread
1 Tbsp. fresh lime juice
1/4 cup Kraft 100% Parmesan Grated Cheese, divided
1 Tbsp. chopped fresh cilantro

How to do it

1. Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.

2. Add corn, Miracle Whip and lime juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.

3. Sprinkle with remaining cheese and cilantro.

Tips

Serving Suggestion: Serve over hot cooked rice or in warmed corn tortillas.

Substitute: Substitute 2 cups frozen mixed vegetables (carrots, corn, peas) for the corn.

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Nutrition

4 servings, 1/4 recipe (186 g) each
Calories
320.00
Total fat
17.00g
Saturated fat
4.00g
Trans Fat
0.00g
Cholesterol
95.00mg
Sodium
350.00mg
Carbohydrate
18.00g
Dietary fibre
2.00g
Sugars
4.00g
Protein
25.00g
Vitamin A
2.00%DV
Vitamin C
10.00%DV
Calcium
6.00%DV
Iron
10.00%DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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