Ww Chicken With Warm Bean Salsa Recipes

CHICKEN WITH BLACK BEAN SALSA

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

CHICKEN WITH WARM BEAN SALSA

Steps:

• Spray a large nonstick skillet with cooking spray and heat.
• Sauté; chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté; until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese.
• Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
• Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.

CHICKEN BAKE WITH BLACK BEANS AND SALSA

Steps:

• Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
• Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
• Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

GRILLED CHICKEN WITH BLACK BEAN SALSA

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

SALSA CHICKEN (3 WW POINTS)

Steps:

• Preheat oven to 350*F.
• Place chicken in an 11 × 7-inch baking dish coated with cooking spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 10 minutes or until chicken is done.
• Serve with hot cooked rice or baked potatoes.

WW CHICKEN WITH WARM BEAN SALSA

Steps:

• Spray a large nonstick skillet with cooking spray and heat.
• Saute chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt, and pepper. Turn over and saute until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of the cheese.
• Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
• Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.

WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: 1 c.

CHICKEN WITH WARM BEAN SALSA RECIPE

Steps:

• Spray a large nonstick skillet with cooking spray and heat. Sauté chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese. Meanwhile, in a small saucepan, bring tomatoes and beans to a boil. Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.

SALSA VERDE CHICKEN AND BEAN BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
• Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.