Looking for an easy dish to bring to your 4^th of July celebration that really pops?

This only makes 4 servings, so I’d suggest doubling it for a gathering. Trust me…your friends will be shocked at all the flavor a healthy dish can have!

Yields: 4 servings of about 1 cup each
Cook Time: 14 minutes

Ingredients:

cooking spray
2 (4oz) chicken tenderloins, cut into 1inch pieces
4oz chorizo sausage
1 pint grape tomatoes, halved lengthwise
1 (16oz) bag of frozen corn, thawed
½ cup green onions, chopped
½ tsp sea salt
2 tsp minced garlic
2 tsp Sriracha chili sauce
1 lime
1 cilantro bunch, chopped

Coat a large skillet with cooking spray. Over medium high heat, pan fry chicken tenderloin pieces and chorizo for 4 minutes, breaking up the chorizo into crumbles. Remove from heat. Add the remaining ingredients except the lime and cilantro to the skillet and mix together. Return to medium high heat and cook 10 minutes or until chicken is cooked through. Remove from heat, then grate half of the lime rind into the mixture. Cut the lime in half. Squeeze the juice from one half into the mixture and use the other half to cut into slices for a garnish. Mix well. Sprinkle with chopped cilantro to taste and serve with lime slices.

Nutrition Information:

Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.

Calories: 287
Fat: 12.3g
Saturated Fat: 4.2g
Cholesterol: 55.3mg
Sodium: 643.9mg
Carbohydrates: 27g
Dietary Fiber: 2.9g
Sugar: 7.8g
Protein: 21.5g

Dietary Exchange: 2 Starch, 3 Meat, 1 Veg
Jenny Craig: This makes for a good dinner entré, so enjoy!
Weight Watchers: 8 Points (using calculatorcat.com).

I completely forgot that I had a package of sweet peppers in the fridge that I was going to add to this recipe. Sad day! They would have added volume, color, and a little more sweet crunch to this dish…not to mention healthy nutritional benefits.

Well, if you’re reading this and you want to give this dish a try, slice up some sweet peppers, add them into the mix, and let me know how it goes.

I can’t believe I did that.

Oh well. Moving on…

You’ll also notice in the photo that I don’t have a whole lot of cilantro accompaning my dish. Sadly, the cilantro in my garden wasn’t producing as much as I banked on, and Walmart was out of cilantro bunches. Sad day again! More cilantro is always preferred in my book.

Granted, I know not everyone feels that way– hence the “to taste” part of the recipe. If you’re one of these people, don’t worry. This meal packs plenty of punch without it. Wait until you taste all the flavors! I swear, I was licking my plate clean.

It is a little spicy…I mean, I didn’t call it Firecracker Fiesta for nothing. If you want to tone it down, cut back on the Sriracha. That’ll help.

Oh man, writing this is killing me. It’s making me hungry again, which isn’t good because I’ve used up all my calories for the day. I don’t usually write these out right after concocting them, but I want this recipe to be available to you for the 4th of July. Now I know why I should wait a couple days.

Food on the brain. Chorizo, cilantro, and lime, oh my.

I think I need to find some carrots.

Or hey– I’ll go munch on some sweet peppers!