Mexican Chicken Breasts Weight Watchers Recipes

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MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS



Mexican chicken with zucchini, corn, and black beans image

This easy Mexican chicken recipe incorporates a mix of fresh vegetables and bold flavors for a hearty one-dish dinner. We used black beans in this entrée, but you can substitute pinto beans, if you like. We've added just a pinch of cayenne pepper to the spice mix, but you can up that if you can handle the heat. Or, add in a finely diced habanero or serrano pepper to really take this to the next level. If you can find it, use queso fresco in place of the crumbled feta for a more authentic flavor. Use any leftovers as a tasty filling for tacos or burritos.

Categories     Lunch,Dinner

Time 50m

Yield 8 servings

Number Of Ingredients 16

1 Tbsp Ground cumin
1 Tbsp Dried oregano
1 Tbsp Chili powder
1 pinch(es) Cayenne pepper
1 pound(s) Uncooked boneless skinless chicken breast cut into thin strips
1.5 tsp Kosher salt divided
1 Tbsp Olive oil divided
2 cup(s), chopped Uncooked red onion(s) diced
1 Tbsp Minced garlic
1.5 cup(s) Corn fresh or defrosted frozen
1.5 cup(s) Uncooked zucchini diced
15 oz Canned black beans rinsed and drained
15 oz Canned diced tomatoes
1 cup(s) Canned tomato sauce
0.5 cup(s) Crumbled feta cheese
0.25 cup(s) Cilantro chopped

Steps:

  • To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
  • Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
  • Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
  • Serving size: 1 cup

Nutrition Facts : Calories 172 kcal

LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)



Layered Mexican Chicken - Weight Watchers Recipe - (4.5/5) image

Provided by Cassaundra

Number Of Ingredients 10

2 sprays olive oil cooking spray
2 pounds chicken breast, uncooked boneless-skinless
30 ounces canned black beans, rinsed and drained
2 1/2 cups fat-free sour cream
2 cups reduced-fat Mexican-style cheese, shredded & divided
8 ounces green chilies, chopped
2 teaspoons ground cumin
1/2 teaspoon black pepper
13 medium corn tortillas, cut in half each
1 cup salsa, mild, medium or hot

Steps:

  • Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS



Weight Watchers Mexican Chicken Breasts image

This is a yummy easy recipe. 1 breast is 4 pts. I often used the flash frozen breasts for this. I use 4 4oz breasts.

Provided by Baby Chevelle

Categories     Chicken Breast

Time 33m

Yield 4 serving(s)

Number Of Ingredients 4

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream

Steps:

  • Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
  • Spray casserole dish with Pam.
  • Place breasts in casserole.
  • Bake 30 minutes at 375 degrees.
  • Top with salsa about 5 minutes before breasts are done.
  • Top with sour cream before serving.

Nutrition Facts : Calories 178, Fat 3.2, SaturatedFat 0.8, Cholesterol 74, Sodium 1246.3, Carbohydrate 11.5, Fiber 2.7, Sugar 4.8, Protein 25.8

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