Sorry for the post-less week, I haven’t really been cooking much. Mostly because I was eating out or making some of my favorite guilty pleasures before I started back on Weight Watchers this week Real smart, huh? We had sushi, cheese dip, potstickers, Chipotle, chick-fil-a….ahh such food debauchery. Now I am back on the wagon and back in the kitchen. We are following the Weight Watchers Core plan, which so far I am loving. So brace yourselves for healthier recipes! One of my greatest discoveries was this food blog. Thank you Heather for sharing so many great Core recipes with those of us that have no clue what to make! She is my new food blog goddess.
This meal was so quick to whip up and tasted great. LOVED the guacamole sauce. I will definitely be using that recipe for many other dishes. It’d be great on fajitas! The chicken was a little sweet, which makes sense since there was brown sugar in it, I might cut back on the sugar and increase the spices next time. I served the chicken with corn and a side of black beans simmered in lime juice, cumin, and red pepper flakes. Should have thrown some cilantro in but I spaced it. It feels good to be cooking and eating well again!
Cumin-dusted Chicken Breasts with guacamole sauce
1/4 c finely chopped green onions
1/4 c finely chopped cilantro
1/4 c fat-free sour cream
2 TBS fresh lime juice
1/4 tsp salt
1/8 tsp ground cumin
1/8 tsp ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed
2 TBS brown sugar (not Core, but 0 WPAs per serving of this recipe)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
To prepare sauce, combine first 8 ingredients; set aside. Preheat oven to 400°.
To prepare chicken, combine sugar, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10-20 minutes or until done. Serve chicken with sauce.
Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)