Yogurt Spiced Chicken with Cheesy Creamed Corn and an Herb Vinaigrette Salad

Servings:
Yogurt Spiced Chicken with Cheesy Creamed Corn and an Herb Vinaigrette Salad 3.56/5 (9 votes)

The combination of flavors in this meal is fantastic. Yogurt makes the chicken nice and juicy and the Indian inspired spices are both unique and delicious. And it goes incredibly well with the cheesy creamed corn. But be warned, my family devoured the corn in 2 minutes flat. I haven't seen anything like it in a long time! So, you might consider doubling the recipe. And to save time you can also use frozen corn; although fresh tastes a ton better.

Yogurt Spiced Chicken

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, pounded to 1/2”
  • 1/2 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander

DIRECTIONS

  1. Preheat the oven to 425.
  2. Combine everything but the chicken in a resealable bag or shallow dish. Either seal the bag and massage until all the ingredients are incorporated, or stir the mixture in the bowl.
  3. Add chicken, coat well, and let sit at room temperature for about 20 minutes.
  4. Line a rimmed baking sheet with foil and then place a rack on top.
  5. Gently remove the chicken from the marinade and place on the rack.
  6. Put the chicken on a center rack in the oven and cook for 15-20 minutes. Check doneness by poking with a fork. If the juices run clear, it is cooked.

Nutritional Information

Serving Size 153g Calories 301 Fat 15 Sat Fat 3 Sodium 120 Carbs 2 Sugars 2 Fiber 0 Protein 34.

Cheesy Creamed Corn

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 cups corn kernels, about 4-5 ears
  • 3 ounces cream cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons whole milk
  • 1/2 cup cheddar cheese, shredded

DIRECTIONS

  1. Preheat the oven to 375.
  2. Place corn, husk intact, in the microwave and cook for 4 minutes. Remove and let cool slightly.
  3. Hold the corn with a towel to keep from burning yourself and cut the stalk end off. Gently peel back the husk and silk and discard.
  4. Place the cut side down on a cutting board and carefully cut in a downward motion to the remove the kernels.
  5. Place the kernels in a baking dish.
  6. Melt the butter in a saucepan over medium high heat. Once it is melted, add garlic and let cook until fragrant – just a minute or so.
  7. Add cream cheese and stir until completely melted.
  8. Add milk and stir until combined.
  9. Pour mixture over corn and stir until well combined.
  10. Top with cheese and bake for 15-20 minutes or until nice and bubbly.

Nutritional Information

Serving Size 127g Calories 215 Fat 14 Sat Fat 9 Sodium 195 Carbs 16 Sugars 2 Fiber 1 Protein 7.

Simple Salad with Leftover Vinaigrette

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 roma tomato, quartered
  • Leftover Vinaigrette
  • 2 tablespoons parmesan cheese, grated

DIRECTIONS

  1. Toss all and serve.

Nutritional Information

Serving Size 98 Calories 106 Fat 8 Sat Fat 2 Sodium 158 Carbs 5 Sugars 2 Fiber 1 Protein 4.

NOTES

KID NOTE: They liked the chicken, but the corn was the winner for sure.

VEGETARIAN TIP: Replace the chicken with sliced zucchini, yellow squash, mushrooms and onion. Roast until tender.

GLUTEN MODIFICATIONS: Gluten free as written.

4 Comments

  1. stephchen says:

    The corn was a huge hit in my family. Even my preschooler who doesn’t like vegetables ate three servings! Next time I’m doubling it.

  2. Randall10615 says:

    Definitely need to double the corn next time. Chicken was wonderful, nice and flavorful and moist. I did have to cook mine about 25 min though instead of the 15-20 min specified. Great meal!

  3. Hinken4 says:

    I’m highly allergic to turmeric. Is this dish affected greatly without it? 🤷🏼‍♀️

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