Caribbean Chicken with Pineapple + More Healthy 30-Minute Dinner Recipes
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WW Points Value UpdateAs you may know, WW recently unveiled a new a program: PersonalPoints™. In this week’s emails, we will continue to list the SmartPoints® values* in addition to the new PersonalPoints™ values*. Beginning next week, we will calculate and provide only the PersonalPoints™ values* in accordance with the new program. You can learn more about the new program at ww.com!
1/2 of recipe: 289 calories, 8g total fat (1g sat. fat), 512mg sodium, 26g carbs, 7.5g fiber, 15.5g sugars, 30g protein
WW PersonalPoints™ value 2–5*
Cook: 20 minutes
Two 4-oz. raw boneless skinless chicken breast cutlets
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. plus 1/8 tsp. pepper, divided
1 lb. green beans, ends trimmed
2 tsp. olive oil
1/2 cup pineapple tidbits packed in juice, drained
1/2 cup chopped tomato
2 tbsp. chopped fresh cilantro
Preheat oven to 375ºF. Spray a baking sheet with nonstick spray.
Season chicken with chili powder, garlic powder, onion powder, 1/8 tsp. salt, and 1/8 tsp. pepper. Place on the baking sheets.
Add green beans to the baking sheet, drizzle with oil, and sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Lightly mix.
Bake until chicken is cooked through and green beans are tender, about 20 minutes, flipping veggies and chicken halfway through.
In a medium bowl, combine pineapple, tomato, cilantro, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper. Mix well. Serve over chicken, with green beans on the side.
MAKES 2 SERVINGS
Chew on this:
It's November 9th — National Cook Something Bold & Pungent Day! Pungent isn’t our favorite adjective, but this BOLD Buffalo Chicken Mug comes together in just 10 minutes…
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