PointsPlus Tex-Mex Chicken with Zucchini Recipe

Staff Writer
PointsPlus Tex-Mex Chicken with Zucchini Recipe
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.

Ready in
40 m
4
Servings
212
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
  • 1 medium-sized onion, chopped
  • 1 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.

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.

Nutritional Facts

Total Fat
6g
10%
Sugar
7g
N/A
Saturated Fat
1g
7%
Cholesterol
80mg
27%
Protein
20g
41%
Carbs
19g
6%
Vitamin A
46µg
5%
Vitamin B12
0.5µg
8.6%
Vitamin B6
0.7mg
37%
Vitamin C
31mg
51%
Vitamin D
0.9IU
0.2%
Vitamin E
1mg
6%
Vitamin K
17µg
21%
Calcium
78mg
8%
Fiber
5g
18%
Folate (food)
52µg
N/A
Folate equivalent (total)
38µg
10%
Iron
2mg
13%
Magnesium
60mg
15%
Monounsaturated
3g
N/A
Niacin (B3)
7mg
33%
Phosphorus
254mg
36%
Polyunsaturated
1g
N/A
Potassium
784mg
22%
Riboflavin (B2)
0.3mg
19.6%
Sodium
538mg
22%
Thiamin (B1)
0.8mg
50.2%
Zinc
2mg
14%