Cilantro Chili Chicken Skewers

By far one of my favorite summer recipes. 

3 points if you divide into 8 servings

Also make skewers with onion, bell peppers, or any vegetable you'd like

• 2 pounds boneless/skinless chicken thighs or breast meat
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, mince
• 3/4 bunch fresh cilantro (save remaining for garnish)
• 1 teaspoon salt & pepper
• Sweet chili sauce for basting

Soak skewers in water for at least 20 minutes to prevent burning.

Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. ​ 

15 Minute Chicken Gumbo

0 points if you don't have rice

1 spray cooking spray
16 oz frozen gumbo style vegetables (okra, pepper, onion)
1 T all-purpose flour
29 oz canned diced tomatoes with mild chiles
1 tsp creole seasoning
9 oz cooked boneless skinless chicken breast, chopped

1. Coat a large skillet with nonstick spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
2. Stir in tomatoes, chicken, and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 c per serving.

Grilled Chicken with Roasted-Corn Salad

Fresh Mex pg 85 1 point

2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges

1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.

In my opinion: Delicious! Use leftover corn salad the next day over fish.

Sheet Pan Balsamic-Herb Chicken and Vegetables

WW 3 points                                                  
16 ounces boneless, skinless chicken breasts, halved
    1 tbsp balsamic vinegar
    1/2 tbsp extra-virgin olive oil
    2 cloves crushed garlic
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
    3/4 teaspoon kosher salt

Balsamic Veggies:
    olive oil spray
    1 large red bell pepper, cored and cut into 1-inch pieces
    1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
    1 cup asparagus, cut into 1-inch pieces
    1 medium red onion, cut into 1-inch pieces, layers separated
    1 cup cauliflower florets
    2 tbsp balsamic vinegar
    1 1/2 tbsp extra-virgin olive oil
    1 teaspoon kosher salt
    freshly ground black pepper
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
 Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
    Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
    Marinate while you prep the vegetables, the longer the better.
    In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
    Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
    Serve right away.

SHEET PAN DINNER: Lemon Parmesan Garlic Chicken & Veggies

The chicken is 3 points. This meal is 7.
   
For The Chicken:
    1 large egg
    2 tablespoons lemon juice (or juice of 1/2 a lemon)
    2 teaspoons minced garlic
    1/2 tablespoon fresh chopped parsley
    1/2 teaspoon each salt and pepper , to season
    1/2 cup breadcrumbs
    1/3 cup fresh grated parmesan cheese
    4 skinless , boneless chicken breasts (or thighs)
For The Veggies:
    8-10 (1 pound | 500 g) baby potatoes, quartered
    1/2 cup I Can't Believe It's NOT butter , melted
    2 teaspoons minced garlic
    salt to taste
    1 pound | 500 g green beans , cut into thirds
    Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
  Lemon Parmesan Garlic Chicken & Veggies                       In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
    Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
    In another bowl, combine the breadcrumbs with the parmesan cheese.
    Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
    Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
    Bake in preheated oven for 15 minutes.

    Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
    Sprinkle with fresh chopped parsley (optional), and serve immediately. 

WW Tilapia Tacos with Chipotle Aioli

 pg 147 book says 7 smtpts, site says 4           MEATLESS       SO GOOD                               1⁄4cup(s)plain low fat Greek yogurt
      1⁄4cup(s)light mayonnaise
    1Tbspcanned chipotle peppers in adobo sauce, minced (or more to taste)
    1tspfresh lime juice
    1Tbsp  uncooked red onion(s)go ahead and cut for aioli too
    1Tbsp cilantro, fresh, minced
    1⁄4tspground cumin, Fish, Tortillas and Toppings
    3 Tbsp fresh lime juice
    1Tbspolive oil, extra virgin
    1tspground cumin
    1⁄2tspminced garlic
    1pound(s)uncooked tilapia fillet(s)
    2spray(s)cooking spray
    3⁄4tspkosher salt
    2⁄3cup(s)packaged coleslaw mix (shredded cabbage and carrots)
   8smallcorn tortilla(s)
    1⁄4cup(s)cilantro, minced (for garnish)
    1⁄4cup(s)uncooked red onion(s), minced (for garnish)
    1⁄2mediumfresh lime(s), cut into wedges
    In a small bowl, combine first seven ingredients (yogurt through cumin); chill until ready to use (may be made up to 4 days before use, covered and refrigerated).
    In a shallow dish, combine lime juice, oil, cumin and garlic; add tilapia and toss to coat. Marinate in refrigerator for 30 mins.
    Coat a grill or grill pan with cooking spray; heat to high. Remove tilapia from marinade (discard marinade). Grill fish until it flakes easily with a fork, about 3 to 4 minutes per side; sprinkle with salt and slice tilapia into 8 equal pieces
    While tilapia cooks, wrap corn tortillas in aluminum foil and warm on grill or in oven.
    To serve, top each tortilla with 1 tablespoon slaw, 1 piece tilapia and 1 heaping tablespoon aioli; garnish with cilantro and red onion, and serve with lime wedges. Yields 1 taco per serving. This recipe is easily doubled. You can also serve with additional garnishes like diced plum tomatoes, salsa verde or diced avocado (could affect SmartPoints value).
In my opinion: MY FAVORITE!