Tex Mex Chicken

  • 5MINS
  • 35MINS
  • 326KCAL

Our slimming-friendly Tex Mex Chicken is just as good as a restaurant version, but perfect if you’re calorie counting of following a diet plan like Weight Watchers!

NutritionPer Serving

  • Calories326
  • Carbs9g
  • Protein35g
  • Fat19g
  • Saturates0.2g
  • Sugars4g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our slimming-friendly Tex Mex Chicken is a firm favourite here at Pinch of Nom – it’s just as good as a restaurant version, but perfect if you’re calorie counting or following a diet plan like Weight Watchers!

This Tex Mex Chicken recipe can be served in so many ways – with rice, potatoes or in wraps! We love it with our Mexican Potatoes – the spices work so well together. You can also use chicken breasts instead of thighs, but remember that breasts don’t take as long to cook.

If you prefer rice with your Tex Mex feast, then why not try this Nando’s Spicy Rice instead?

What diets is Tex Mex Chicken suitable for?

This Tex Mex Chicken recipe is suitable for dairy free and gluten free diets.

Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Tex Mex Chicken recipe?

  • You need to count 10 Points per portion of this Tex Mex Chicken recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Tex Mex Chicken recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Tex Mex Chicken recipe if you’re on WW Purple.

Do you need any special ingredients to make Tex Mex Chicken?

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You don’t need any special ingredients to enjoy this recipe.

You’ll need a decent baking dish, but there are no special pieces of equipment you need either!

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You can pick up a baking tray from Amazon or most large supermarkets – they’re really useful for all sorts of recipes!

How many calories are in this Tex Mex Chicken?

There are 326 calories per portion in this Tex Mex Chicken, which means it falls into our Everyday Light category.

This Tex Mex Chicken is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180°C. Add all the herbs and spices to a bowl and mix well.

Step 2

Place the chicken thigh fillets into a large freezer bag and squeeze over the lime juice. Place the spices into the bag, seal, and shake until the chicken is coated in the spice mix.

Step 3

Place the fillets onto a baking tray and pop in the oven for 20 minutes.

Step 4

Cut the peppers into 1cm strips. Once the chicken has been cooking for 20 minutes, add the peppers and cook for a further 10-15 minutes when the chicken will look golden and cooked through.

Step 5

Serve with your choice of accompaniment!

What could I serve with this Tex Mex Chicken?

Mexican Potatoes pinchofnom.com
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Chipotle Hasselback Potatoes pinchofnom.com
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Mexican Rice pinchofnom.com
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How do you know when Tex Mex Chicken is cooked?

Place the fillets onto a baking tray and pop in the oven for 20 minutes at 180°C. Cut the peppers into 1cm strips. Once the chicken has been cooking for 20 minutes, add the peppers and cook for a further 10-15 minutes when the chicken will look golden and cooked through.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Tex Mex Chicken in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Tex Mex Chicken in the fridge for approximately 3 days or so.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process. If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze Tex Mex Chicken?

Yes you can! This recipe can be frozen, but please remember to do the following:

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat Tex Mex Chicken?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

Our NEW cookbook Everyday Light is OUT NOW!

Tex Mex Chicken

Our slimming-friendly Tex Mex Chicken is just as good as a restaurant version, but perfect if you're calorie counting of following a diet plan like Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    35 MINS
  • KCals 326
  • Carbs 9G
WW Points
  • 10 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 800 g skinless, boneless chicken thighs all visible fat removed
  • 1 lime
  • 1 red pepper
  • 1 yellow pepper
  • 1 tbsp chilli powder
  • 2 tsp onion granules
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 1 tsp piri piri seasoning
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180°C. Add all the herbs and spices to a bowl and mix well.
  2. Place the chicken thigh fillets into a large freezer bag and squeeze over the lime juice. Place the spices into the bag, seal, and shake until the chicken is coated in the spice mix.
  3. Place the fillets onto a baking tray and pop in the oven for 20 minutes.
  4. Cut the peppers into 1cm strips. Once the chicken has been cooking for 20 minutes, add the peppers and cook for a further 10-15 minutes when the chicken will look golden and cooked through.
  5. Serve with your choice of accompaniment!

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Our NEW cookbook Everyday Light is OUT NOW!

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7 comments

See what others have to say

SarahSunday 16th June 2019

Hi, I’m not a big fan of drumsticks, would breast be okay? If so, should I be making any adjustments to the spice mix?

Thanks

Reply

    Emma TThursday 20th June 2019

    Hi Sarah,

    Yes, you might need to adjust the cooking times as chicken breasts don’t take as long to cook as thighs ????

    Reply

LisaMonday 8th April 2019

Hi Theresa
The recipe uses chicken thighs, which are pointed on the Weight Watchers plan. 800g is 35 points, which split between 4 comes to 8.75 points. We always round up. You could, of course, use skinless chicken breasts instead, which would make it a zero point dish.
Hope this helps.

Reply

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