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Chicken Corn Skillet

This skillet recipe is quick and easy for nights when you don’t have a whole lot of time. Get precut veggies at the grocery store salad bar if possible to save on chopping time.

Prep tiime: 15 minutes

Nutritional Facts

Serving Size: 1/4 of recipe

  • Calories 260
  • Carbohydrate 21 g
  • Protein 27 g
  • Fat 10.0 g
  • Saturated Fat 2.0 g
  • Sugar 6 g
  • Dietary Fiber 4 g
  • Cholesterol 95 mg
  • Sodium 455 mg
  • Potassium 680 mg

This Recipe Serves 4

Ingredients

1 tablespoon olive oil
12 ounces deli roasted chicken, cut into 1-inch cubes
1 medium onion, diced
1 medium yellow squash, diced
1 medium red bell pepper, diced
½ teaspoon ground cumin
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 cups frozen corn, thawed
2 tablespoons minced parsley

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the chicken cubes and sauté for 2 minutes. Remove the chicken from the skillet and set aside. 
  2. Add the onion and sauté for 5 minutes. Add the squash and red pepper and sauté for 4 minutes. Add the cumin, salt, and pepper and sauté for 1 minute. 
  3. Add in the corn and parsley and sauté for 2 minutes. Add back the chicken and heat through for 1 minute.

From The Smart Shopper Diabetes Cookbook by Robyn Webb

Photo: Chicken Corn Skillet from The Smart Shopper Diabetes Cookbook. Photographer: Renee Comet.

Healthy Meals for the New School Year

Looking for some new meals that are quick but also healthy? As the school year begins and schedules get busier, it’s important to have some easy go-to meals.

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