This week I’ve raided another recipe from the Weight Watchers weekly handout, this time for a bright and refreshing summer entree that’s ideal for our warmer weather. It calls for skinless boneless chicken breasts or better yet, chicken cutlets, which are breasts that have been either pounded until thin or sliced horizontally, making two very thin breasts. I found cutlets already sliced at the supermarket and I really like them–just a few minutes grilled on each side and they’re done.
This is my second go-round with this recipe. I made it the first time with frozen corn and when Liz found out she said I should be ashamed of myself for not using fresh summer corn. Dutifully shamed, I made it again tonight with the real deal and I have to admit: cutting corn off the cob isn’t hard. Messy perhaps (the poodles darted around the kitchen happily fetching and chomping errant flying corn kernels) but not hard. Come to think of it, if you have hungry poodles it’s not even messy!
1 1/2 cups fresh corn (or frozen, thawed)
1 large tomato, diced (or grape tomatoes, quartered)
4 medium scallions, sliced
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice, divided
2 tsp. olive oil
1 tsp. cumin, divided
1 tsp. salt, divided
3/4 tsp. smoked paprika, divided
1 lb. boneless, skinless chicken breasts, 1/2″ thick*
In a medium bowl, combine corn, tomatoes, scallions, cilantro, 2 Tbsp. lime juice, oil, and 1/4 tsp. each cumin, salt and paprika. Set aside for the flavors to blend.
Combine remaining 2 Tbsp. lime juice, 3/4 tsp. cumin, 3/4 tsp. salt and 1/2 tsp. smoked paprika in a small bowl. Rub over the chicken.
*You can buy thin chicken cutlets, or you can use regular chicken breasts and either pound them thin or slice them horizontally into two thin breasts.
WW Points per serving (3 oz. chicken and about 2/3 cup salad): 6