If you are looking for a super simple way to spice up your chicken, look no further. At ZERO Weight Watchers FreeStyle Smart Points per serving, this is a low smart-point option you can feel good about adding to your list of recipes for Mexican Mondays. With just a handful of ingredients and a few seasonings you can get this dinner on the table in less than 15 minutes.
Choosing Salsa Verde.
I just want to point out real quick that there are lots of different kinds of Salsa Verde (or green salsa) options out there. Some have more of a kick than others, so pay attention to the label on the bottle when you go to pick yours out. If you are one of those people who sees bottles of hot sauce in restaurants and takes it up as a challenge, then you just go right ahead and knock yourself out with the hot stuff. If you are not one of those people, you might prefer something a little more tame, like this:
Mild Salsa Verde.
“Somewhere-in-the-middle” Salsa Verde.
Even medium salsa is too hot for me and my family usually, so I just always play it safe and stick with mild salsas. Don’t get me wrong, I love Mexican food, (you can check out some of our other Mexican-inspired recipes here) but I am kind of a wimp when it comes to my tongue burning, so sometimes I have to adjust things a little. Some of you know exactly when I am saying. For those of you who have no idea what I am talking about, you might appreciate a salsa with medium heat, like this Medium La Costena Salsa Verde.
Hot Salsa Verde.
Maybe you are feeling a little wild today, or maybe you just like it when your sinuses open up and your eyes water. 🙂 If this describes you, you might prefer to use a hot Salsa Verde, like this hot little mama jama right here: El Yucateco Salsa Picante Verde de Chile Habanero.
If you go with the hot sauce and live to tell about it, drop us a comment and tell us what you thought of it! But do NOT (I repeat, DO NOT!) touch your eye after your finger has come in contact with this stuff. (Just trust me!) 🙂
My little taming trick.
Because I am a wimp, I have learned a trick that works for me when I take a bite of something and discover it is too spicy. My secret weapon: sour cream. If you find that your chicken is spicier than you like try adding a little “dollop of daisy” and see if it doesn’t help a little.
Fire up the grill!
Who is excited about grilling season?! I used my stove-top grill pan when we made this, but you could just as easily cook this on the grill outside. If you have been looking for reasons to fire up the grill be sure to come back later this week for a list of smart grilling options that are low in smart points!
Here is what you need for this Salsa Verde chicken recipe:
1 tsp. ground coriander
1/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
4 (4 oz.) pieces of boneless, skinless chicken breasts
1/3 c. fat-free sour cream
3 Tbsp. Salsa Verde
2 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice from 1 medium lime
Here is what you do:
Preheat the grill pan.
Mix the coriander, salt, cumin, and chili powder in a small bowl. Rub both sides of the chicken lightly with the seasoning mixture.
Spray grill pan with nonstick cooking spray.
Grill chicken for 4 minutes on one side. Flip and cook the other side 4-6 additional minutes, or until chicken is fully cooked.
While chicken is cooking, mix the sour cream, lime juice, and salsa verde. Spread 1/4 cup of the sour cream mixture over both sides of the chicken (about one tablespoon per piece of chicken) and allow to cook an additional 2 minutes on each side.
Serve each piece of chicken with an additional 1 Tbsp. of the sour cream mixture. Top with cilantro.
Makes 4 servings.
One serving is 1 piece of chicken and 1 tablespoon sour cream mixture.
One serving is 0 WW FreeStyle Smart Points.
- Serves: 4 servings
- Serving size: 1 piece of chicken & 1 Tbsp. Sour cream mixture
- Calories: 116
- Fat: 3 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Sodium: 467 mg
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 70 mg
- 1 tsp. ground coriander
- ¼ tsp. salt
- ½ tsp. cumin
- ½ tsp. chili powder
- 4 (4 oz.) pieces of boneless, skinless chicken breasts
- ⅓ c. fat-free sour cream
- 3 Tbsp. Salsa Verde
- 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. lime juice from 1 medium lime
- Cooking spray
- Preheat the grill pan.
- Mix the coriander, salt, cumin, and chili powder in a small bowl. Rub both sides of the chicken lightly with the seasoning mixture.
- Spray grill pan with nonstick cooking spray.
- Grill chicken for 4 minutes on one side. Flip and cook the other side 4-6 additional minutes, or until chicken is fully cooked.
- While chicken is cooking, mix the sour cream, lime juice, and salsa verde. Spread ¼ cup of the sour cream mixture over both sides of the chicken (about one tablespoon per piece of chicken) and allow to cook an additional 2 minutes on each side.
- Serve each piece of chicken with an additional 1 Tbsp. of the sour cream mixture.
- Top with cilantro.
This recipe was inspired by a broiled version Taste of Home recipe here. Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.