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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Colorful Chicken and Corn Sauté

Source: The following recipe contributed by Marilyn Helton is from The Black Family Dinner Quilt Cookbook, Fireside (Wimmer), 1993.

A delicious saute of chili rubbed chicken and onions, peppers, and corn.

Rating:
Prep Time:	10 minutes
Cook Time:	15 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	203.6

Total Carbs	14.7 g

Dietary Fiber	1.4 g

Sugars	1.9 g

Total Fat	6.3 g

Saturated Fat	1.0 g

Unsaturated Fat	3.3 g

Potassium	288.8 mg

Protein	21.9 g

Sodium	251.4 mg

Dietary Exchanges 6.3 Fat, 0.7 Vegetables, 0.7 Starch, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp chili powder 0.5
0 1/2 tsp salt 1.0
1 lb boneless skinless chicken breasts 2.0
2 tbsp vegetable oil 1.0
1 cup fresh chopped onion 2.0
2 cup chopped green bell peppers 1.0
1 each medium red bell peppers 10.0
10 oz frozen sweet corn kernels 1.0
1 pinch hot pepper sauce

Directions

Combine chili powder and salt in bowl. Add chicken. Toss to coat.
Heat 1 Tbsp of oil in large skillet on medium high heat. Add chicken strips. Stir fry until center is no longer pink. Remove to serving dish.
Heat remaining tablespoon of oil in skillet. Add onion. Stir fry about 2 minutes, or until softened.
Add green and red peppers and stir fry 3 to 4 minutes, or until crisp tender.
Add corn. Stir to mix and heat.
Return chicken to skillet to reheat.
Season with hot pepper sauce, if desired.