Summer's Best Recipe – Chicken with Corn!

Ingredients:

• 2.5 cups cooked chicken breast
• 1 cup halved red and yellow tomatoes
• 1/2 thinly sliced small red onion
• 3 ears husked corn on the cob
• 1/4 cup chopped fresh basil
• 12 sliced, pitted green olives
• 2 tbsp water
• 2 tsp olive oil
• 1.5 tsp balsamic vinegar
• 1/4 tsp kosher salt

Remove kernels from 3 ears husked corn on the cob.  Mix kernels with 2 Tbsp. water in a shallow microwaveable casserole dish.  Cover with a paper towel and microwave on HIGH until corn is crisp/tender.

Meanwhile, whisk 2 tsp olive oil, 1.5 tsp balsamic vinegar, and ¼ tsp kosher salt  in a large bowl.  Transfer corn with slotted spoon to the bowl and stir in:  2.5 cups cooked chicken breast, 1 cup halved tiny red and yellow tomatoes, ½ thinly sliced small red onion, ¼ cup chopped fresh basil and 12 sliced pitted green olives.

Serves: 4

Nutrition Information per serving:
Calories:  242, Fat: 8 grams, Protein:  24 grams, Carbohydrate:  20 grams, Fiber:  3 grams.

Recipe adapted from Weight Watcher’s Magazine, submitted by Judy Mitnick, RD.  If you would like to speak with Judy or make an appointment with our nutrition team, please call her at 463-2540.