per serving: 382 calories; 35 grams protein; 25 grams total fat; 4 grams fiber; 7 grams saturated fat; 5 grams carbohydrates; 94 mgs cholesterol; 823 mgs sodium; 10 WW points plus // nutrition is based on a 6 oz boneless chicken breast

Kid Friendly Lower Calorie Kid Friendly

Grilled Chicken Topped with Chilies and Avocado


4 tablespoons vegetable oil divided

4 Anaheim chiles (can sub poblano chilies)

4 boneless, skinless chicken breasts

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 whole lime halved

1 avocado peeled, pitted, and sliced

1 cup shredded Monterey Jack cheese

1 teaspoon coarse salt


Prepare grill to high heat.
Rub half of the oil over chiles. Grill chiles, turning often, until skins are browned.
Put chiles in a small bowl, cover tightly, and let cool. Slice the chilies in half, seed them and rub off skins.
Meanwhile, rub remaining oil over chicken. Reduce grill to medium heat. Combine cumin, cayenne, and salt and sprinkle evenly over each breast. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, 812 minutes turning once. Internal temperature needs to be 165 degrees.
Squeeze lime(s) over chicken, then top each breast with a few avocado slices, a reserved chile, and about 1/4 cup cheese. Grill, covered, until cheese melts, about 5 minutes.

Black Beans with Cumin and Cilantro


2 tablespoons olive oil

1/2 teaspoon garlic, minced

1 teaspoon ground cumin

1 15-ounce can black beans rinsed and drained

1/4 cup prepared chunky salsa

coarse salt and freshly ground pepper, to taste

2 tablespoons fresh cilantro chopped


Heat oil in a medium skillet over medium heat. Add garlic and cumin. Cook, stirring well, just until fragrant, about a minute. Reduce heat to low and add black beans, salsa, and salt and pepper to taste.
Cook until heated through, about 5 minutes. Just before serving, stir in cilantro.