Photo of Mexican Chicken with Zucchini, Corn, and Black Beans by WW

Mexican Chicken with Zucchini, Corn, and Black Beans

Points® value
Total Time
50 min
25 min
25 min
Add more or less cayenne - depending on how much heat you can handle.


Ground cumin

1 tbsp(s)

Dried oregano

1 tbsp(s)

Chili powder

1 tbsp(s)

Cayenne pepper

1 pinch(es)

Uncooked boneless skinless chicken breast

1 pound(s), cut into thin strips

Kosher salt

1½ tsp(s), divided

Olive oil

1 tbsp(s), divided

Red onion

2 cup(s), sliced, chopped, diced

Minced garlic

1 tbsp(s)

Canned corn

1½ cup(s)


1½ cup(s), diced

Canned black beans

15 oz, rinsed and drained

Canned diced tomatoes

15 oz

Canned tomato sauce

1 cup(s)

Crumbled feta cheese

½ cup(s)


¼ cup(s), chopped


  1. To make spice mix, combine cumin, oregano, chili powder and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
  2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn’t get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
  3. Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.


Serving size: 1 cup