Grilled Pepper Jack Chicken with Zucchini & Corn Sauté
6 Green, 4 Blue, and 4 Purple points per serving.
Makes: 4 servings
Calories: 292
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.