Chicken Broccoli & Corn Skillet

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Do you want to have a nutritious meal that is quick to cook in just one pan? Look no further than this Weight Watchers Chicken, Broccoli, & Corn Skillet. This meal has plenty of protein, plenty of colored vegetables, and delicious flavor, without going overboard with points. No special, fancy foods or long cooking times are needed. Because it’s simple to make and clean, this works well for busy nights or when you are prepping your meals ahead of time. The greatest part is that this Weight Watchers Chicken, Broccoli, and Corn Skillet is both nourishing for adults and liked by everyone in the family.

STATS INFO:

  • Calories: 280 per serving
  • Prep time: 10 minutes
  • Serving size: One and fourth cups
  • Cooking time: 20 minutes
  • Cuisine: American
  • Total time: 30 minutes
  • Course: Dinner, Main Course
  • Diet: Weight Watchers Friendly
  • Serving: 4

EQUIPMENT:

  • Large non-stick skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Ingredients:
  • 1 pound (450 grams) of diced, skinless, boneless chicken breasts
  • Two teaspoons of olive oil
  • Two cups of freshly sliced cabbage, either frozen and thawed
  • One cup of drained canned corn kernels
  • Half a cup of finely chopped onion
  • A half-tsp of powdery garlic
  • Half a teaspoon of paprika
  • To taste, add salt and pepper
  • 1/4 cup of optional reduced-fat shredded cheddar cheese
  • Two tablespoons of water

INGREDIENT NOTES:

Chicken:

  • Chicken breast has less fat and more protein than other meat. Cut into even shapes so they cook more quickly.

Broccoli:

  • Since this recipe is adaptable, you can use fresh or frozen broccoli, depending on what’s available. Should you have frozen cutlets, thaw them and gently dry them off to avoid them from getting soggy.

Corn:

  • The recipe uses either canned or frozen corn. Be sure to let canned beans drain completely.

Cheese:

  • You can leave cheese out if you like, but having it creates a smooth and creamy dish. You can use reduced-fat cheese to stay within your WW plan.

Spices:

  • Add any seasonings that you think are best for you. Add a bit of chili flakes if you like a bit of spice.

INSTRUCTIONS:

Prepare the ingredients:

  1. Cut the chicken into tiny cubes that can be easily eaten.
  2. While the broccoli is being chopped into florets, dice the onion.

Cook the chicken:

  1. Heat a big non-stick skillet with olive oil over medium heat in order to cook the chicken.
  2. Cook for six to seven minutes, tossing periodically, until the chicken pieces are brown and cooked through.

Add the spices and onion:

  1. Add chopped onion and toss.
  2. Add the sea salt, freshly ground black pepper, smoky paprika, and garlic powder.
  3. Cook for another two minutes or more, stirring, until onions are soft.

Add corn and cabbage:

  1. Mix in the corn and vegetables.
  2. To aid in steaming the vegetables, add 2 tablespoons of water.

Cover and cook:

  1. Cover the skillet and heat, stirring occasionally, until the broccoli is soft but still brilliant green, between five and seven minutes.

Final touch:

  1. Finally, if using, scatter the shredded cheddar cheese on top.
  2. Before turning off the heat, let it melt for one to two minutes.

Serve hot:

  1. Warm up and savor! Chicken Broccoli & Corn Skillet can be served plain or with cabbage or brown rice on the side.

TIPS:

  • Be careful not to cook the cabbage too long, it should be a vivid green and a little crunchy, not cooked all the way through.
  • Add more servings of veggies such as bell peppers, zucchini, or mushrooms to the dish and stay within the zero-point guidelines.
  • If you are meal prepping, go ahead and make two batches since this recipe keeps and recooks easily.
  • If you use already-cooked chicken, like from a rotisserie or leftovers, you can save time in the kitchen.

STORAGE INFORMATION:

FRIDGE:

  • Transfer any extra food to a sealed container, place it in the fridge, and it will last for four days. To maintain texture and flavor, reheat individual servings in the microwave or in a skillet over low heat on the stovetop.

FREEZER:

  • Allow the dish to cool completely before freezing it. Simply transfer it to a freezer-safe container, store it in the freezer, and then go ahead and eat it whenever you want for the next two months. Keep the food in the fridge overnight to thaw and then reheat.

FAQs:

Are frozen vegetables able to be used in this recipe?

  • Yes! Thaw and allow excess moisture to drip off to prevent moisture from gathering in the skillet.

Is it suitable for making ahead and eating throughout the week?

  • Absolutely. If you store it in the fridge, you can easily microwave it for lunch or dinner during the week.

Can grains be added to stew dishes?

  • Of course, you can use the app for that. Enjoy your bowl on top of brown rice, quinoa or cauliflower rice to add extra substance.

Is it possible to have the sandwich without cheese?

  • Certainly. It’s optional. Missing it will allow you to save more calories and WW points.

How can I remove dairy from this recipe?

  • You could skip the cheese or change it to a non-dairy cheese.

NUTRITIONAL INFORMATION:

Calories: 280
Carbs: 18g
Iron: 1.8mg
Total Carbs: 18g
Vitamin A: 500 IU
Fiber: 4g
Calcium: 90mg
Protein: 30g
Iron: 1.8mg
Serving Size: 1¼ cups
Sodium: 290mg
Serving: 4
Potassium: 600mg