Jimmo's Chicken & Okra

From EatingWell: EatingWell Serves Two — Subscribe Now!

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.

READER'S COMMENT:

"Really easy and tasty. I usually use an entire 1 lb. package of okra (we love okra and fixed this way it's not gummy) and increase the onion and other seasonings. I serve it over grits (though my grits are more like polenta that what I...

2 servings, 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

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

112 Carbohydrate Serving

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