Cheesy Jalapeño Chicken and Corn
Chicken coated in a lot of tasty spices, pan cooked with jalapenos and corn, and topped with a mexican cheese blend for a spicy one pan chicken dish you will love!
WW My Way Smart Points: 7 Green, 3 Blue, 3 Purple
WW Freestyle Smart Points: 5
Seasoning the Chicken
To start things off, I added the oregano, cumin, dreid onion, chili powder, salt and pepper into a ziplock bag and shook it up to mix together. I then added in the chicken tenders and rubbed the spices into each chicken tender until they were all nice and coated.
Once coated, I set the chicken aside and sliced up the jalapenos and removed the seeds.
Starting the Cooking
I heated up a large non-stick skillet sprayed with non-stick spray and added 1 Tbsp of the lime juice. I then placed the chicken into the pan and cooked them about 2 minutes on each side until the chicken was cooked through. I then took the chicken out of the pan and placed onto a plate. I added the corn and sliced up jalapenos into the same skillet and cooked them until the corn was hot.
I then added the chicken back into the pan with the corn and jalapenos. I added in the veggie stock and remaining lime juice and cooked for several minutes until the liquid has mostly evaporated
When evaporated, I added the cheese to the pan and then placed the lid on for a few minutes until the cheese was nice and melty!
Serve Hot and Enjoy! This meal re-heats Really Well! If you are planning to use this meal as a meal prep, I would skip the cheese until you are re-heating your meal the day you are going to eat it. This way the cheese doesn't get lost in all the other flavors