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.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 369 calories; 16 g fat (3 g sat, 9 g mono); 76 mg cholesterol; 31 g carbohydrate; 27 g protein; 7 g fiber; 658 mg sodium; 620 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Folate (39% dv), Vitamin A (35% dv), Iron & Zinc (20% dv), Calcium (15% dv).

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

1 1/2 Carbohydrate Servings