Mexican Chicken with Zucchini, Corn and Black Beans

Turkey is on everyone’s mind these days as Americans prepare for Thanksgiving. Turkey and lots of high-fat, must-make family sides like Grandma’s stuffing, Aunt Harriet’s green bean casserole and — read it and weep— 23 WW Points-per-serving pecan pie.

I suggest that we try something different before the big day (from Weight Watchers, no less) that will knock your socks off without adding to your sense of holiday indulgence. It’s completely different from the usual holiday fare, which I consider a good thing. And it’s awesomely low in fat, calories and WW Points.

This was a big hit at our house the first night I made it. If there are just two of you, there will be leftovers. The next night we had roast sweet potatoes stuffed with the mildly spicy mixture and topped with nonfat Greek yogurt and a sprinkle of shredded cheddar cheese. Even better the second time around.

I love Mexican food, especially when it doesn’t break the calorie bank. You’ll even have room to ring in the holidays with a yuletide margarita! Happy Thanksgiving to all, wherever in the world you are.

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