Mexican Chicken with Zucchini, Corn and Black Beans

Cinco de Mayo is a Mexican-American celebration of Mexico's victory over Napoleon III's French army in 1862, aka the Battle of Puebla. Celebrations in the U.S. include parades with floats, dancers and, of course, lots of delicious Mexican food. Unfortunately, traditional Mexican fare can be high in fat, calories and WW Points. If celebrating is on your agenda, I suggest trying something equally tasty but much less indulgent, from Weight Watchers no less.

This Mexican Chicken with Zucchini, Corn and Black Beans has long been a big hit with Weight Watchers members. The recipe makes 8 one-cup portions, but leftovers can easily be put to delicious use. At our house we serve this mildly spicy mixture over roasted sweet potatoes topped with nonfat Greek yogurt and a sprinkle of shredded cheddar cheese. How about making burritos with low-fat tortillas and freezing them for future meals? I love Mexican food, especially when it doesn’t break the calorie bank.

Mexico, France and the United States were engaged in multiple wars and territorial annexations in the 19th century. We can now peacefully celebrate our neighbors to the South on May 5th, or any day of the year. "Viva Mexico!"

1 Tbsp. ground cumin 1 Tbsp. chili power 1 pinch cayenne pepper 1 lb. skinless boneless chicken breast, cut into thin strips 1 1/2 tsp. kosher salt, divided 1 Tbsp. olive oil, divided 2 cups red onion, chopped 1 Tbsp. minced garlic 1 1/2 cups fresh or defrosted frozen corn 1 1/2 cups zucchini, chopped 1 (15-oz.) can black beans, rinsed and drained 1 (15-oz.) can diced tomatoes 1 cup tomato sauce 1/2 cup crumbled feta cheese 1/4 cup cilantro, chopped

To make spice mix, combine cumin, chili powder and cayenne in a small bowl. Season chicken with 1 tsp. of the spice mixture and 1/2 tsp. salt. Set remaining spice mixture aside.

Heat 1 tsp. olive oil in a large nonstick skillet over medium-high heat. Working in batches, 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 mixture and 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, tomato sauce and remaining 1 tsp. salt. Cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.

Serves 8 (Serving size: 1 cup)

WW Points per serving: 2