Chicken and creamed corn
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Chicken and creamed corn
This healthier version of American-style creamed corn is paired with chicken, sweet potato wedges and roasted cherry tomatoes, for an easy dinner for two
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
542Kcal
Fat
15gr
Saturates
6gr
Carbs
50gr
Sugars
19gr
Fibre
9gr
Protein
47gr
Salt
1.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 350g sweet potatoes, cut into thin wedges
- 3 tsp olive oil
- 2 chicken breast fillets
- 150g cherry vine tomatoes
- 1 shallot, finely chopped
- 1 x 198g tin sweetcorn, drained
- 2 garlic cloves, crushed
- pinch chilli flakes
- 150ml chicken stock (check your stock is gluten-free, if required)
- 75g lighter soured cream
- 25g Parmesan, grated
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Place a large non-stick baking tray in the oven.
- Toss the sweet potato wedges in 1 teaspoon of oil and some seasoning, and add to the preheated tray. Roast for 22-25 minutes or until the sweet potatoes are golden and cooked through.
-
Meanwhile, heat 1 teaspoon oil in a sauté pan, season the chicken and sear over a high heat until golden brown on both sides; about 5 minutes. Add the chicken and vine tomatoes to the tray of sweet potatoes for the final 15 minutes.Good to knowSearing chicken breast fillets gives them a lovely golden colour before finishing them in the oven. It also adds flavour to the pan for the creamed corn.
- Reduce the heat under the pan and add 1 teaspoon of oil. Gently cook the shallot for 2-3 minutes. Add the corn, garlic and chilli and cook over a medium heat, stirring occasionally, for 5 minutes.
- Add the stock to the corn mixture and bubble for 5 minutes or until almost evaporated. Stir in the soured cream and simmer for 2 minutes until thickened slightly. Remove from the heat, stir in the Parmesan and season to taste. Serve with the chicken, sweet potato wedges and tomatoes.
