As I stood in my kitchen last night trying to figure out what to do with boneless skinless chicken breast a few things ran through my brain. I wanted it to be low fat, moist, and filling.
And then it hit me! Southwestern Baked Chicken Breast!
To start, I combined bread crumbs with McCormick’s Perfect Pinch Southwest seasoning.
Next I used Webers southwest flavored mustard and coated the chicken. You’ll have to get your hands dirty and rub both sides of the breast with the mustard before moving the chicken to the bread crumbs.
Next, coat both sides of the chicken with the bread crumb mixture (1 tbsp per side) and place on a greased backing sheet. To grease the sheet I used non-stick cooking spray.
Bake the chicken breasts at 400 degrees Fahrenheit for 35 minutes or until the chicken is cook through and no longer pink)
Allow the chicken a few minutes to settle before serving as this will keep the juices inside of the meat, keeping the meat moist.
A whole southwestern chicken breast comes out to 7PP on Weight Watchers!!! This meal was everything I was looking for in a dinner last night. It was moist, super filling, and incredibly tasty.
Not only am I super pleased with last night’s dinner but I am also PUMPED to have lost weight again this week!!
Starting Weight: 234.6 lbs
Last Weigh-in: 223.2 lbs
This Weigh-in: 222.4 lbs
Difference: -0.8 lbs
Total Weight Loss: -12.2 lbs
I also reached a milestone, having lost 5% of my body weight. I’m really excited to be moving closer to 200 lbs and although it’s taking longer than it has in the past, I am grateful for the Weight Watchers plan!
Looking back on the week, what is one thing you’re proud of yourself for?
I’m proud of myself for not giving in to all the Christmas desserts around the office. I had a few but strived to use portion control.
Filed under: Cooking
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