You are getting kind of a 3-for-1 deal with this recipe. There are multiple ways you can make and serve what I am about to share with you, but the concept is very simple. With just 4 ingredients (plus cooking spray), you can make delicious Grilled Pepper Jack Chicken, which can be eaten alone, with the veggies, or as a chicken sandwich. And, in less than 10 minutes, you can have a yummy side dish that can be served over the chicken, on the side with the chicken, or on the side of just about any entrée you can think of.

Here are a couple of different ways to cook, and serve, this recipe, along with the WW Smart Points for each:

1. Make the Grilled Pepper Jack Chicken into sandwiches by using light hamburger buns and topping with lettuce, onion, and tomato (This is the way I made it for my husband, minus the veggie toppings). Just 6 WW FreeStyle Smart Points per sandwich when you make it this way.
2. Make the Pepper Jack Chicken and Zucchini & Corn Sauté separate. The chicken tastes great alone, and the Zucchini and Corn Sauté makes a great side dish with any meal.
   -The Pepper Jack Chicken alone (with no bun or zucchini/corn sauté) is 3 WW FreeStyle SP per serving.
   -Eat the Zucchini & Corn Sauté as a snack or side dish. 1/4 of the Zucchini & Corn Sauté, by itself, is 1 WW FreeStyle SP.
   
   
3. Serve the Zucchini & Corn Sauté over top of the Pepper Jack Chicken (This was my favorite way to eat this and is the way I will suggest making it in the meal plan that will be posted this Saturday). It’s just 4 WW FreeStyle SP per serving when you eat it this way.

Regardless of how you choose to prepare this meal, I think you will love it. It’s really just a matter of preference. Below are the ingredients you will need (plus optional ingredients) and the steps to take to make it the third way mentioned above (adjust to your liking).

Here is what you need:

For Grilled Pepper Jack Chicken

4 (4 ounce) boneless, skinless chicken breast halves
2 teaspoons poultry seasoning
Cooking spray
4 center-cut bacon strips, cooked and halved
4 slices pepper jack cheese
Salt and pepper, to taste
(optional if making into burgers: 4 light hamburger buns, large lettuce leaves, onion slices, and sliced tomatoes)

For Zucchini & Corn Sauté

2 medium zucchini, sliced
1/2 small onion, sliced
1-1/2 teaspoons olive oil
1/2 cup frozen corn
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

Here is what you do:

To make the Grilled Pepper Jack Chicken

Preheat grill pan or large skillet to medium heat.

Sprinkle chicken with poultry seasoning.

Spray grill pan with cooking spray. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.

Top with bacon and cheese; cover and grill 1-2 minutes longer, or until cheese is melted. Salt and pepper, to taste.

(Optional: Serve on buns and top with lettuce, onion slices, and tomato slices if making into sandwiches)

Next make the Zucchini and Corn Sauté

In the same skillet or grill pan, sauté zucchini and onions in oil until crisp tender.

Add corn and garlic; sauté 2 minutes longer, or until vegetables are tender.

Sprinkle with sugar, salt, and lemon-pepper seasoning.

Top each chicken breast with 1/4 of the zucchini/corn mixture.

Salt and pepper, to taste.

Makes 4 servings.
One serving is 1 Pepper Jack chicken breast and 1/4 of the zucchini & corn saute.
6 Green, 4 Blue, and 4 Purple points per serving.

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Print Recipe

5 from 4 votes

Grilled Pepper Jack Chicken with Zucchini & Corn Sauté

6 Green, 4 Blue, and 4 Purple points per serving.

Makes: 4 servings

Calories: 292

Author: Alisha Hughes

Ingredients

FOR GRILLED PEPPER JACK CHICKEN

• 4 (4 ounce each) boneless, skinless chicken breast halves
• 2 teaspoons poultry seasoning
• Cooking spray
• 4 center-cut bacon strips, cooked and halved
• 4 slices pepper jack cheese
• Salt and pepper, to taste
• optional if making into burgers: 4 light hamburger buns, large lettuce leaves, onion slices, and sliced tomatoes

FOR ZUCCHINI & CORN SAUTE

• 2 medium zucchini, sliced
• 1/2 small onion, sliced
• 1-1/2 teaspoons olive oil
• 1/2 cup frozen corn
• 2 garlic cloves, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning

Instructions

• Preheat grill pan or large skillet to medium heat.
• Sprinkle chicken with poultry seasoning.
• Spray grill pan with cooking spray. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
• Top with bacon and cheese; cover and grill 1-2 minutes longer, or until cheese is melted. Salt and pepper, to taste.
• (Optional: Serve on buns and top with lettuce, onion slices, and tomato slices if making into sandwiches)
• Next make the Zucchini and Corn Sauté...
• In the same skillet or grill pan, sauté zucchini and onions in oil until crisp tender.
• Add corn and garlic; sauté 2 minutes longer, or until vegetables are tender.
• Sprinkle with sugar, salt, and lemon-pepper seasoning.
• Top each chicken breast with 1/4 of the zucchini/corn mixture.
• Salt and pepper, to taste.