Weight Watchers Spicy Chicken Skillet
Turn up the heat on healthy eating with this Weight Watchers Spicy Chicken Skillet—a vibrant, one-pan meal packed with zesty flavors and wholesome ingredients. Tender cubes of boneless, skinless chicken breasts are sautéed alongside colorful bell peppers and zucchini, then infused with a bold blend of smoked paprika, cumin, and crushed red pepper flakes for the perfect kick. This low-calorie, protein-rich dish is simmered in a light, herby chicken broth and finished with a sprinkle of fresh cilantro and a squeeze of lime for a bright and zesty touch. Ready in just 30 minutes, this easy-to-make skillet meal is ideal for busy weeknights and pairs beautifully with brown rice, quinoa, or a crisp side salad. Perfect for anyone watching their points, this Weight Watchers-approved recipe delivers big flavor while keeping things light, fresh, and satisfying.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1 tsp Crushed red pepper flakes
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Low-sodium chicken broth
- 2 tbsp Fresh cilantro, chopped
- 4 units Lime wedges
Instructions
Trim any excess fat from the chicken breasts, then cut them into 1-inch cubes.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add the red bell pepper, green bell pepper, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the crushed red pepper flakes, ground cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to coat evenly with the spices.
Return the chicken to the skillet and pour in the chicken broth. Stir to combine.
Cover the skillet with a lid and let the mixture simmer for 5-7 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the skillet from heat. Sprinkle the dish with fresh cilantro and serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.1 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
