Recipe Image

Servings:

Chicken, Corn, & Peppers

The best way to cut kernels off the cob is to lay the husked and silked cob on its side, and slice the kernels off of one side with a sharp knife. Once you’ve made the first cut, you’ll have a flat surface to set the cob on. Repeat 4-5 times. If you like, you can then use the back edge of the knife to scrape the remaining flesh and milk off the cob.

Total Time

40min

5.0

1 Rating

Author: PeachDish

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

1 cup

Bell Peppers , diced

•

3/4 cup

Scallions , chopped

•

1 clove

Garlic , chopped

•

1 sprig

Fresh Oregano

•

1 ear

Corn

•

8 oz

Boneless, Skinless Chicken Thighs , diced

•

1/2 cup

Tomatoes , diced

•

1 Tbsp

Butter

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

•

Dinner Rolls

Cooking Instructions

Dice the Tomatoes (1/2 cup) .

Dice the Boneless, Skinless Chicken Thighs (1 cup) .

Chop the Garlic (1 clove) .

Chop the Scallions (3/4 cup) .

Dice the Bell Peppers (1 cup) .

Heat a pan over medium heat, and add Olive Oil (1 Tbsp) .

Cook peppers while stirring until they have begun to heat through, about 2-3 minutes.

Add onion whites, garlic, and Corn (1 ear) kernels, stir and cook for 1-2 minutes.

Add chicken, tomato, and scallion and cook for 2-3 more minutes, or until everything is heated through.

10.

Add Butter (1 Tbsp) and stir to combine. Season with Sea Salt (to taste) and Ground Black Pepper (to taste) , remove stem from Fresh Oregano (1 sprig) .

11.

Serve with Dinner Rolls (4) and enjoy.

Nutrition Per Serving

CALORIES

740

FAT

17.8 g

PROTEIN

28.4 g

CARBS

119.9 g