5-Ingredient Stovetop Fiesta Chicken Directions:
Place a large, deep 12-inch skillet with a lid over medium heat and add the olive oil.
Tilt the skillet so the bottom is lightly coated.
Lay the chicken breasts in a single layer in the skillet without stacking.
Sprinkle the taco seasoning evenly over the tops of the chicken breasts.
Pour the chunky salsa over and around the seasoned chicken.
Scatter the drained corn evenly around the chicken.
Cover the skillet and bring the mixture to a gentle simmer over medium heat for 4 minutes.
Reduce the heat to medium-low.
Cook covered for 18 minutes, turning the chicken once after 9 minutes, until the thickest part of each breast reaches 165°F.
Transfer the chicken breasts to a cutting board and rest for 4 minutes.
Shred the chicken with two forks.
Return the shredded chicken to the skillet.
Toss the chicken with the hot salsa-corn mixture for 2 minutes until evenly coated.
Turn off the heat and let the chicken sit in the skillet for 2 minutes before serving.
Serve hot in 4 portions, about 1 1/4 cups per serving.
WW Points Calculation
Boneless, skinless chicken breasts, 1 1/2 lb, serves 4: 0.00
Olive oil, 1 tbsp, serves 4: 4.00
Chunky salsa, 15 oz, serves 4: 0.00
Corn, 15 oz can drained, serves 4: 8.00
Taco seasoning mix, 1 oz packet, serves 4: 3.00
Points Information:
Total Points: 15.00
Servings: 4 servings, about 1 1/4 cups per serving
Points per serving: 3.75
Nutrition Information
Calories: 278
Fat: 6g
Protein: 39g
Carbohydrates: 18g
Sugar: 6g
Sodium: 960mg
I'm waiting for your comments! Enjoy!
