Argentine Corn Chicken

Number of Servings
      • 1 lb. boneless chicken breasts, skinless, cut into chunks
      • 2 cloves garlic, minced
      • 1/4 tsp. leaf marjoram
      • pepper, freshly ground, to taste
      • 1 tbsp. canola oil
      • 1/2 medium onion, chopped
      • 10 whole cherry tomatoes
      • 1 large tomato, seeded, chopped
      • 1 bay leaf
      • 1 cup frozen whole-kernel corn, thawed
      • salt


Season chicken lightly with salt and pepper. In a large nonstick skillet, heat oil. Add chicken and cook until tender, turning occasionally to prevent burning. Remove from skillet and set aside; keep warm. Sauté onion and garlic in skillet. Add chopped tomato, bay leaf and marjoram, simmer 10 minutes. Add corn, whole cherry tomatoes and chicken to skillet and heat through, mixing well.
Nutrition Information
214 Calories; 5g Fat (22.4% calories from fat); 28g Protein; 14g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 82mg Sodium.