Chicken, Broccoli, and Corn Skillet Directions:
- Season the diced chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the seasoned chicken pieces and sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through (internal temperature of 165°F or 75°C). Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of olive oil (or use a spray for lower fat). Heat over medium-high heat and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the broccoli florets and corn to the skillet. Stir occasionally and cook for about 5 minutes, until the broccoli is slightly crisp and the corn is tender.
- Add the halved cherry tomatoes to the skillet. Stir gently and cook for an additional 2-3 minutes until the tomatoes are just softened.
- Return the cooked chicken to the skillet. Toss everything together gently, ensuring the chicken is evenly distributed among the vegetables. Allow the mixture to cook for another minute to heat through.
- Remove from heat and serve hot. If desired, sprinkle a small amount of grated Parmesan cheese on top for added flavor.
Weight Watchers Points Calculation:
- Chicken breasts (2): 0 points
- Broccoli florets (2 cups): 0 points
- Corn kernels (1 cup): 3 points
- Cherry tomatoes (1 cup): 0 points
- Olive oil (2 tablespoons): 6 points
- Garlic (2 cloves): 0 points
- Italian seasoning (1 teaspoon): 0 points
- Salt and pepper: 0 points
- Grated Parmesan cheese (optional, 1 tablespoon): 1 point
Total Points (without Parmesan): 9 points
Total Points (with Parmesan): 10 points
Servings: 4
Points per Serving (without Parmesan): 2 points
Points per Serving (with Parmesan): 2.5 points
Nutrition Information (per serving, without Parmesan):
- Calories: Approximately 200
- Fat: 9g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 300mg
I'm waiting for your comments! Enjoy!
