Recipe: Southwest Chicken Skillet

I’ve been following Skinny Taste on Instagram for a while now at the recommendation of a few ladies from my meeting.  Honestly I was kind of turned off by the blog name.  But then I saw she had TONS of allergy friendly recipes and includes the WW points values on them.  So I decided to give one a shot.

Glad I did!  I love how plan friendly this meal is– TWO FSP PER SERVING!!!  (The original varies, I went the one point route and added an extra point per serving because I’m mildly liberal with the olive oil in a recipe like this.)  It’s naturally GF and DF, and I thought it was flavorful without going to the point where my kids wouldn’t eat it.  Next time, I think I’ll add a little more spice.

If you’d like to see the original recipe on Skinny Taste, I’ll link it here.  But by now I think we all know I like to make things as quick and easy as possible in the kitchen.  So I’ll be including my mods to the recipe below.

Southwest Chicken Skillet

food-1

2lbs boneless, skinless chicken breast, cut into 1 inch small chunks

2 bell peppers (I used 1 red and 1 yellow), sliced thinly — next time I’ll use 1/2 bag of frozen ones to cut down prep time

1c frozen corn kernels (I’d use more next time)

3 small (or 2 med) zucchini, sliced thin

A couple sprays of olive oil, divided

1 tsp minced garlic

2 tbsp unsalted mexican seasoning (I like this one) – divided.

2-3 tbsp lime juice

2 tbsp fresh cilantro (optional)

salt to taste

  1. In a medium size bowl, drizzle chicken with 1 sp olive oil and season with 1 tbsp mexican seasoning and salt.
  2. Heat large skillet over high heat, spray lightly with olive oil. Add chicken, stir constantly, cook for approx 5 mins until chicken has browned and is cooked through. Transfer to bowl and cover.
  3. Add bell pepper, corn, and garlic to empty skillet.  Sprinkle with seasoning, maybe an extra spray of olive oil if needed.  Cook over med-hi heat, stirring until peppers soften a bit, about 5-8 mins.
  4. Add zucchini, season with salt, cook, stirring constantly until zucchini softens, about 4 mins.
  5. Return chicken to skillet, add lime juice and scrape any brown bits off the bottom of the skillet, stirring and mixing juices over chicken and veggies. Add cilantro if you like.

2 cups = 2 FSP per serving.  Add 1/2 c of brown rice if you like for an extra 3 FSP if you like some complex carbs with your protein and veggies.  I’d say this easily yields 5 servings, maybe 6 if you’re clever.

 

 

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