1/6th of casserole: 279 calories, 2g fat, 810mg sodium, 41.5g carbs, 2.5g fiber, 16g sugars, 23.5g protein -- PointsPlus® value 7*
The perfect mix of sweet and savory! This dish is TOTALLY worth turning on the oven, no matter how hot it is outside...
1 lb. raw boneless skinless chicken breasts, halved
1 cup diced onion
1 cup diced bell pepper
1 cup frozen sweet corn kernels
1 cup BBQ sauce with 45 calories or less per 2-tbsp. serving
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
2 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup canned cream-style corn
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
Optional toppings: fat-free sour cream, chopped scallions
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Fill a large pot about two-thirds of the way with water, and bring to a boil on the stove. Boil chicken until cooked through, 10 - 12 minutes.
Drain and transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and corn kernels. Cook and stir until softened, 8 - 10 minutes.
Add cooked veggies to the bowl of chicken. Add BBQ sauce and mix well. Evenly transfer to the baking pan.
In another large bowl, mix flour, cornmeal, Splenda, baking powder, and salt.
In a medium bowl, mix cream-style corn, egg substitute, and yogurt. Add contents to the large bowl of flour mixture, and stir until completely mixed.
Pour mixture over the contents of the baking pan. Bake until a toothpick inserted into the cornbread topping comes out clean, 35 - 40 minutes. Enjoy!
MAKES 6 SERVINGS
HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 290 calories, 46g carbs, and 19.5g sugars (PointsPlus® value 7*).