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Marinated Chicken Breast with Purple Hull Peas and Cream Corn
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Marinated Chicken Breast with Purple Hull Peas and Cream Corn

55 minServes 4Nutri-Score C€€
from @redneckbarbie021 import0 cooked
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what you need

Ingredients

4 people
  • chicken breast (boneless, skinless)Meat800 g
  • beer (enough to cover the chicken)Beverages350 ml
  • Worcestershire saucePantry30 ml
  • garlic powderSpices6 g
  • onion powderSpices6 g
  • seasoned saltSpices8 g
  • Cajun seasoningSpices8 g
  • minced garlicProduce15 g
  • butter (divided)Dairy60 g
  • purple hull peas (cooked or frozen, thawed)Produce500 g
  • cream corn (homemade, thawed)Produce400 g
  • saltSpices3 g
  • black pepperSpices2 g

per serving

Nutrition

425kcal

Carbs
24 g
Proteins
48 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Saucepan
  • Stovetop
  • Oven

step by step

Method

  1. Marinate the chicken

    • Place the chicken breasts in a large bag or dish.
    • Add the Worcestershire sauce, garlic powder, onion powder, seasoned salt and Cajun seasoning.
    • Pour in just enough beer to cover the chicken, then swish everything around.
    • Refrigerate overnight.
    Step 1

  2. Prepare the baking dish

    • Place the marinated chicken breasts in the baking dish.
    • Pour the marinade over the chicken.
    • Top with the minced garlic.
    • Add a little butter on top of each breast.
    Step 2

  3. Bake the chicken

    • Bake until the chicken is cooked through and the juices run clear.
    Step 3

  4. Heat the peas and corn

    • Warm the purple hull peas and cream corn in a saucepan on the stove, like canned vegetables.
    • Season with butter, salt and pepper.
    Step 4

  5. Serve

    • Plate the chicken with the peas and cream corn.
    Step 5
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