Baked Chicken Drumsticks with Dijon Mustard, Southwest Chicken Skillet

Baked Chicken Drumsticks with Dijon

  • 8 chicken drumsticks
  • 3 Tbsp. Dijon mustard
  • 1 clove garlic, crushed
  • 1 Tbsp. light mayonnaise
  • 1 lime
  • 1 teas. dried parsley
  • salt and pepper to taste

Rinse the chicken and pat dry Remove the skin and fat from the drumsticks and discard them. Zest the lime and squeeze the juice from the lime. Retain the juice and the zest. Preheat oven to 400 degrees F. Place the chicken drumsticks in a large bowl and season with salt. Combine the Dijon mustard, mayonnaise, lime zest, lime juice garlic and pepper and mix well. Pour this mixture over the chicken and toss to coat. Spray a baking pan with cooking spray and place the chicken on the pan in a single layer. Top the chicken drumsticks with the dried parsley. Bake the chicken until it is cooked through, about 35 minutes. You can place the cooked chicken under the broiler for 2-3 minutes until it is golden brown.
Recipe makes 4 servings Estimated WW Smart points 5 per serving.

Southwest Chicken Skillet

Mexican Seasoning Mix:

  • 2 Tbsp. chili powder
  • ½ teas. red pepper flakes
  • 1/8 teas. cayenne pepper
  • ½ teas. oregano
  • 1 teas. smoked paprika
  • 1 Tbsp. ground cumin
  • ½ teas. garlic powder
  • ½ teas. onion powder
  • ½ teas. salt
  • ½ teas. black pepper

Combine all the above ingredients in a small bowl and mix well.

Chicken and Vegetables:

  • 1 ½ lbs. boneless, skinless chicken breasts cut into 1-inch strips
  • 2 teas. olive oil
  • 1 teas. salt
  • 1 cup red bell pepper sliced into thin matchsticks
  • 1 cup corn kernels
  • 2 cloves garlic, minced
  • 2 medium zucchini sliced into 1/8-inch thick slices
  • 2 Tbsp. lime juice
  • 2 Tbsp. fresh cilantro, chopped

Place the chicken in a medium bowl and drizzle 1 teaspoon of the olive oil over the chicken. Season the chicken with 1 tablespoon of the Mexican seasoning mix and ½-teaspoon of salt. Place a large skillet over high and add the remaining 1 teaspoon of olive oil to the skillet. Add the chicken to the oil in the skillet and toss the chicken to coat. Cook the chicken until it has browned and is cooked through, stirring constantly, about 4 minutes. Remove chicken from the skillet to a plate and tent with foil to keep warm. Add the bell pepper, corn and garlic to the same skillet and sprinkle with 1 ½ teaspoons of the Mexican seasoning mix.

Continue cooking over medium-high heat, stirring frequently, until the peppers have slightly softened, about 5-8 minutes. Add the zucchini, season with 1/2 teaspoon of salt and cook until the zucchini softens slightly, about 4 minutes, stir often. Return the chicken to the skillet and add the lime juice. Scrape all the browned bits off the bottom of the skillet and stir and mix the juices over the chicken and vegetables. Remove skillet from heat and sprinkle with cilantro.
Recipe makes 4 servings Estimated WW Smart points 1 per serving