Best Weight Watchers Greek Chicken With Lemon Couscous 8 Points Recipes

Roasted Greek-style chicken and vegetables image

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 spray(s) Cooking spray
5 tsp Olive oil extra virgin, divided
3 medium clove(s) Garlic clove(s) chopped
1.5 tsp Dried oregano
1 Tbsp Fresh lemon juice
2 tsp Lemon zest divided
0.5 tsp Table salt or to taste
0.25 tsp Black pepper freshly ground, or to taste
1 large Uncooked zucchini sliced 1/4-inch thick
2 cup(s) Grape tomatoes halved
14 oz Canned artichoke hearts without oil drained well and halved
1 pound(s) Uncooked boneless skinless chicken breast(s)

Steps:

Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
Serving size: 3 oz chicken and 1 c vegetables

Nutrition Facts : Calories 176 kcal

Greek lemon-chicken thighs and potatoes image

Categories Dinner

Time 3h15m

Yield 4 servings

Number Of Ingredients 9

0.5 cup(s) Fresh lemon juice
0.5 cup(s) Fat free chicken broth
2 Tbsp Olive oil
4 medium clove(s) Garlic clove(s) minced
2 Tbsp Dried oregano
1.5 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs
1 spray(s) Cooking spray
1 pound(s) Uncooked new potato(es) cut in half (about 10 small potatoes)
0.25 cup(s) Fresh parsley sprigs

Steps:

Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
Serving size: About 2 chicken thighs and 5 potato halves

Nutrition Facts : Calories 116 kcal

Weight Watchers Greek Chicken With Lemon Couscous 8 Points image

Provided by Miss V

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken stock (you can use up to 1 1/4 c. reduced-sodium)
4 chicken breast halves (4oz skinned, boned)
3 tablespoons lemon juice (juice from about 2 lemons)
1 tablespoon lemon rind (grated)
2 teaspoons margarine (reduced-calorie )
1 teaspoon dried parsley flakes
10 ounces couscous (1 10 oz. package uncooked)
4 lemon slices (optional)
4 oregano sprigs (Fresh optional)

Steps:

Combine first 4 ingredients; sprinkle over both sides of chicken.
Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once.
Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous.
Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.

Nutrition Facts : Calories 435.6, Fat 9.8, SaturatedFat 2.6, Cholesterol 48.2, Sodium 307.2, Carbohydrate 58.7, Fiber 4, Sugar 1.3, Protein 25.9