Recipe Bank - Grilled Chicken and Creamy Corn

Grilled Chicken and Creamy Corn

2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn
4 skinless, boneless chicken breast halves
1/3 cup sour cream
1/4 cup shredded fresh basil

1. In small bowl combine olive oil and paprika. Brush corn and
chicken with oil mixture. Lightly sprinkle salt and pepper.
Grill directly over medium coals for 12 to 15 minutes or until
chicken is no longer pink (170 degrees F), turning once.
2. Carefully cut kernels from cob by firmly holding the corn at
the top (using a kitchen towel to grip, if necessary) and
slicing downward with a sharp knife. Transfer to bowl; stir in
sour cream. Season with additional salt and pepper. Stir in milk
to desired creaminess. Slice chicken breasts. Serve with corn;
sprinkle shredded basil. Serves 4.

Nutrition Facts
Calories 309,
Total Fat (g) 13,
Saturated Fat (g) 4,
Monounsaturated Fat (g) 6,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 89,
Sodium (mg) 238,
Carbohydrate (g) 14,
Total Sugar (g) 2,
Fiber (g) 2,
Protein (g) 36,
Vitamin C (DV%) 12,
Calcium (DV%) 4,
Iron (DV%) 9,
Percent Daily Values are based on a 2,000 calorie diet


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