PointsPlus Tex-Mex Chicken with Zucchini Recipe

PointsPlus Tex-Mex Chicken with Zucchini Recipe
Staff Writer
Tex-Mex Chicken with Zucchini
WeightWatchers.com
Tex-Mex Chicken with Zucchini

In the mood for a trip south of the border without crossing it? This is the ticket. A little Tex-Mex spiced chicken, a little zucchini and corn, and some diced tomato and cilantro, and it's a meal in a bowl. For an even healthier meal, try using boneless, skinless chicken breasts instead.

4
Servings
233
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  teaspoon  dried oregano
  • 1  teaspoon  ground cumin
  • 3/4  teaspoons  salt, or to taste
  • 1/2  teaspoon  freshly ground black pepper, or to taste
  • 12  ounces  boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 1/2  teaspoon  olive oil
  • medium-sized onion, chopped
  • large zucchini, halved lengthwise and cut into ½-inch-thick slices
  • 1  cup  frozen corn kernels
  • 1  tablespoon  minced garlic
  • One 14 ½-ounce can diced tomatoes in sauce
  • 1/3  cup  chopped cilantro

Directions

In a small cup, combine the oregano, cumin, salt, and pepper. Place the chicken in a bowl and toss with 1 ½ teaspoons of the spice mixture and reserve the remaining spice mix. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

Add the chicken and sauté until browned, about 5 minutes. Remove to a plate. Heat the remaining oil in the same skillet over medium-high heat. Add the onion and sauté until lightly browned but still crisp-tender, about 5 minutes. Add the zucchini and corn to the skillet. Sauté until the zucchini is lightly browned, about 4 minutes.

Add the garlic and reserved spice mixture. Reduce heat to medium-low. Cook, stirring, until fragrant, about 30 seconds. Stir in the diced tomatoes and their sauce. Bring to a simmer over medium heat.

Add the chicken and ¼ cup water (to prevent the chicken from sticking to the pan). Cover, reduce heat to medium-low, and cook until the chicken is cooked through, about 5 minutes. Remove from heat, stir in the cilantro, and serve.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
3g
13%
Cholesterol
99mg
33%
Carbohydrate, by difference
13g
10%
Protein
32g
70%
Vitamin A, RAE
10µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
38mg
4%
Choline, total
97mg
23%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
297mg
42%
Selenium, Se
29µg
53%
Sodium, Na
422mg
28%
Water
108g
4%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.