Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories360.7 kcal (18%)
Total Fat13.4 g (19%)
Carbs35.1 g (14%)
Sugars18.1 g (20%)
Protein25.3 g (51%)
Sodium411.3 mg (21%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare the Ingredients
Step 2
Trim ends off green beans.
Step 3
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Step 4
In a mixing bowl, combine corn muffin mix, jalapeño, and 1/2 cup water until a thick batter forms. Set aside.
Step 5
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Step 6
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Step 7
Top chicken evenly with mayonnaise and crispy onions, pressing gently to adhere.
Step 8
Add green beans to empty half of baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into green beans. Spread into a single layer on their side.
Step 9
Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Step 10
While chicken and beans roast, make cornbread cakes.
Step 11
Combine blueberries, BBQ sauce, and 2 tsp. water in microwave-safe bowl.
Step 12
Microwave until warm, 30-60 seconds.
Step 13
Plate dish as pictured on front of card, topping cornbread cakes with BBQ blueberry sauce. Bon appétit!
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