When this Mexican-inspired recipe popped up in my inbox from WW, I was eager to give it a try. Boneless skinless chicken breasts aren’t exciting on their own. They need “accessorizing,” and they get plenty of crunchy bling with zucchini, black beans, corn and just the right amount of spice. I usually have frozen chicken breasts and corn in my freezer and canned black beans in my pantry, so I can whip this up at a moment’s notice.
Note: when you read the list of ingredients, be sure to note that the salt and olive oil are divided. Add them in stages per the directions. WW says that this yields 8 one-cup servings. Two of us finished it off in two nights. (Champ isn’t a Weight Watcher.) Delicious, spicy and low in Points. Lots to love here.
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)