Summer is for swimming, eating, and sleeping in at our house. Isn’t it funny how everyone complains about gaining weight in the winter and I’m sit there thinking how much more I eat and relax in the summer? Although, we do hit the pool way more so you’d think I’d try to be more bathing suit ready, but I figure that as long as I’m trying to keep a little balance in there it’s ok. And grilling was a favorite healthy way to eat until it got so hot I didn’t want to stand out there. Now I am loving this easy summer chicken which we came up with while working with Progresso on easy summer recipes which transitions so easily into fall.
Our girls were in swimming lessons which were taught by two awesome instructors in a backyard pool and we just love them. They are such fantastic people and we are totally thrilled with how much more comfortable our kids are in the water thanks to their teaching methods. The only stinky part is that I’m seriously stinky from sweating outside by the time we get home. It’s nizasty. And although I do love a good hot dog (yes, I realize that I’m an adult) I can’t live off of those every day so I need a few recipes that I can just whip together and get the heck out of the kitchen while it cooks. This summer chicken is so easy and it uses Progresso Light Soup to make it! We just season up some chicken and veggies, pour over the soup and bake until everything is tender and cooked through. It’s saucy without being heavy or loaded with calories and it’s got a bunch of yummy veggies so the whole meal is done in one dish. BAM! Just call me, Emeril. 😉
- 4 boneless, skinless chicken breasts
- 2 cans Progresso Light Chicken and Corn Chowder Soup
- season salt
- ½ Cup Light Sour Cream
- 1 Sweet Potato, peeled and chopped
- 1 cup carrots
- 1 cup peas
- 2 cups corn
- Heat the oven to 350 degrees. Place the chicken in the dish with the sweet potatoes and carrots and sprinkle with season salt. In a small dish, mix the soup and sour cream. Pour over the dish and bake for 20 minutes. Add the peas and carrots and cook an additional 10 minutes and serve immediately.
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