Seeming how it tis' the season for corn on the cob I was dying to think of a recipe that could use this gem of an ingredient. Isn't it crazy how the veggie pics turned our better than the main dish! I think veggies and fruit are what make a dish they are always so colorful and gorg!
Today is Wednesday which means it is time for the PINTEREST CHALLENGE!! Unfortunately I did not get any challenges submitted to me :( It's not too late!!
Serving Size: 1 Chicken Breast
Fat: .12 g
Carbs: 12.5 g
Fiber: 4 g
Protein: 24 g
Here Are Your Ingredients:
1 Corn on the Cob – Husked, cut off cob
1 Large Tomato - Diced
4 Chicken Breasts¼ Cup Italian Dressing – Fat Free
1 Can Pinto Beans
Preheat oven to 350 degrees. Put canned pinto beans in the bottom of casserole baking dish. Place chicken breast on top of beans and add tomato corn. Now evenly distribute Italian dressing on top of chicken. Cook for 35 minutes. Let cool for 5 minutes - that's it!
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