Jimmo's Chicken & Okra

http://www.eatingwell.com/recipes/jimmos_chicken_okra.html

From EatingWell:  EatingWell Serves Two

Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.

2 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1/2 cup frozen corn kernels
• 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Pinch of cayenne pepper, or to taste
• 1 14-ounce can diced tomatoes, preferably fire-roasted
• 1 cup frozen chopped okra
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.

Nutrition

Per serving : 369 Calories; 16 g Fat; 3 g Sat; 9 g Mono; 76 mg Cholesterol; 31 g Carbohydrates; 27 g Protein; 7 g Fiber; 658 mg Sodium; 620 mg Potassium

112 Carbohydrate Serving

Exchanges: 1 starch, 3 vegetable, 3 lean meat, 1 fat