Mexican Chicken Breasts Weight Watchers Food

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS

Steps:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam.
• Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS

Steps:

• To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
• Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, 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 mix; 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 and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
• Serving size: 1 cup

WEIGHT WATCHERS MEXICAN CHICKEN RECIPE

Steps:

• Place chicken breasts and taco seasoning in a resealable plastic bag; shake to coat well.Spray casserole dish with Pam. Place breasts in casserole. Bake 30 minutes at 375 degrees.Top with salsa 5 minutes before breasts are done.Top with sour cream before serving.VARIATION: For grilling, grill seasoned chicken over medium-high heat until done. Top with salsa and sour cream to serve.

LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

GRILLED MEXICAN CHICKEN BREAST

Steps:

• Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS

Steps:

• Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
• Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
• Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below...).
• (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
• Makes 6 large Servings at 6.5 weight watcher pts/each.

WEIGHT WATCHERS STUFFED CHICKEN BREAST

Steps:

• In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes.
• In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper.
• In same skillet, heat remaining 2 teaspoons oil over medium high heat.
• Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes.
• Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.

WEIGHT WATCHERS BAKED CHICKEN

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan; sprinkle with thyme and lemon herb seasoning.
• Bake until chicken is cooked through, about 30 minutes.