Wednesday, June 20, 2012

Italian Corn & Tomato Chicken

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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!!


Servings: 4
Serving Size: 1 Chicken Breast
Calories: 155
Fat: .12 g
Carbs: 12.5  g
Fiber: 4 g
Protein: 24 g
Points+: 3


Here Are Your Ingredients:

1 Corn on the Cob – Husked, cut off cob
1 Large Tomato - Diced 
4 Chicken Breasts
¼ 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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Bon ABpetit!


  1. This looks really good. I guess I'm going to have to get myself on Pinterest. ... that's a challenge on its own!

    1. Haha your funny I bet you would love Pinterest!

    2. I use Pinterest as well, it is so great! It is very addicting...

  2. Looks awesome! I love corn, but never eat it... this would be great to try.

    I noticed you had beans in the recipe - but not in the ingredients list (typo?) I do it all the time ;)

    1. Thank you so much for telling me!! Fixed it ;)


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