Home » Weight Watchers Friendly Chicken Burrito Bowls

Weight Watchers Friendly Chicken Burrito Bowls

The Chicken Burrito Bowls I made is now one of my top lunch options. It’s quick, easy, and delicious! The most significant part is that they’re low in points or zero points, depending on your zero-point food list.

Weight Watchers Friendly Chicken Burrito Bowls

There are many different possibilities of variations you could make. Let’s discuss each of those variations:

SERVINGS: Makes 4 servings

WHAT DO I NEED TO ADD TO THESE BURRITO BOWLS?

  • chicken-You can make the recipe I made in my Zero Point Slow Cooker or my Instant Pot Shredded Chicken. 1 pound of boneless, raw skinless chicken breasts or pre-cooked chicken tenders that have been grilled.
  • Steakgrill and then season as instructed by this recipe. Be aware that the points value can change if you replace the chicken with steak since the steak does not have zero points.
  • Ground Lean Beef or TurkeyGround Lean Beef or Turkeycook and season according to the instructions within the recipes. Remember that the points will differ according to the type of meat you choose to use.
  • Shrimp-use raw sautée and peeling shrimp. Add seasoning and cook in a skillet until cooked through. The points are the same with the substitution.
  • Pork You can use the recipe for my Mexico sweet and savory pork recipe in these bowls, too. Super Tasty! Be aware that the point value can change if you substitute pork for chicken since pork does not have zero points.
  • Corn-You can use fresh canned, frozen, or canned corn kernels. It is possible to use sugar-free white, yellow or sweet, or corn that has been roasted. Make sure you defrost the frozen corn before adding it to the bowls of chicken; otherwise, it can add liquid to the bowls of burritos and can become soggy.
  • Black beans prefer canned black beans. Make sure you wash and drain them before adding the bowls.
  • Avocado-if you’re eating avocado as a zero-point food, then take a few slices of it and not add points!
  • Trader Joe’s Guacamole with reduced guilt ( 1 point for 1 Tbsp, or 1 Personal point for 2 Tablespoons)
  • Green onions are thinly cut.
  • Sour cream that is fat-free or plain Greek that is fat-free Yogurtadd this to the bowl just before serving
  • Cilantro- chopped

HOW CAN I MAKE THESE BURRITO BOWLS?


1. Mix the chili powder, cumin powder, garlic powder, onion powder, smoked paprika salt, and pepper in a tiny bowl.

2. Stir until well combined.

3. If you’re using raw chicken breasts, cut the bare breasts of chicken into strips.

4. Prepare chicken strips or tenders with the seasonings.

5. Spray a 12-inch skillet with cooking spray that is non-stick. Place chicken breasts or tenders in the skillet.

6. Cook at medium-high temperature for about 4-5 minutes per side until the chicken strips are cooked through and no longer pink, or the strips of chicken that you have cooked are lightly browned.

7. Remove them from the heat. Let them cool for 5 mins, then chop into bite-sized pieces.

8. Keep the leftovers in the refrigerator for up to one week.

INGREDIENTS:

  • 1 pound boneless skinless chicken breast or pre-cooked grill strip of chicken ( I like the pre-cooked skinless, boneless chicken strips at Costco)
  • 2 tsp chili powder
  • One teaspoon cumin
  • One teaspoon garlic powder
  • 1/2 1 teaspoon onion powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp of pepper
  • 1/2 teaspoon Kosher salt
  • 2 cups of corn 2 cups corn, frozen and then thawed
  • Two cups of black beans were washed and drained.
  • 2 cups Cilantro Lime Cauliflower Rice
  • 4 Tbsp nonfat Greek Yogurt
  • 4 Tbsp fat-free salsa ( make sure you check for sure that there’s no added sugar, so it’s not a point) and my Zero Point Mango Salsa
  • 4 Tbsp of Trader Joe’s reduced guilt guacamole. Or you can dice avocado for extra points.
  • Four lime slices with cilantro to garnish

DIRECTIONS:

  1. To create the chicken.
  2. A small dish mix chili powder, cumin powder, garlic powder, onion powder, smoked paprika salt, and pepper. Stir until well combined.
  3. If you are using raw chicken breasts, cut the breasts of raw chicken into strips. Sprinkle chicken strips or pre-cooked tenders in seasonings. Spray the 12″ skillet with non-stick cooking spray. Put chicken breasts seasoned with herbs or tenders into the skillet.
  4. Cook on moderate heat for about 4-5 minutes per side until the chicken strips are cooked and no longer pink, or until the chicken strips that have been cooked are lightly golden.
  5. Remove them from the heat. Let them cool for 5 mins, then chop into bite-sized pieces.

TO ASSEMBLE:

  • Split the cauliflower rice evenly into four bowls or air-tight containers for meal preparation.
  • Then you can add 1/2 cup corn, 1/2 cup black beans, 1/2 cup cilantro lime cauliflower rice, 1 cup diced chicken.
  • Top with fat-free salsa and one tablespoon of low-saturated Greek yogurt. Enjoy with one wedge of lime.
  • Sprinkle with chopped cilantro, 1TBSP of Trader Joe’s reduced-risk Guacamole ( 1 tablespoon is worth zero points ), or avocado ( to earn additional points) If you’d like.
  • Enjoy! Keep the remaining portions in the refrigerator for up to one week.

SERVINGS: Makes 4 servings

0-7 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.*

Yield: 4

Weight Watchers Chicken Burrito Bowls

Weight Watchers Chicken Burrito Bowls

The Chicken Burrito Bowls I made is now one of my top lunch options. It's quick, easy, and delicious! The most significant part is that they're low in points or zero points, depending on your zero-point food list.

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 pound boneless skinless chicken breast or pre-cooked grill strip of chicken ( I like the pre-cooked skinless, boneless chicken strips at Costco)
  • 2 tsp chili powder
  • One teaspoon cumin
  • One teaspoon garlic powder
  • 1/2 1 teaspoon onion powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp of pepper
  • 1/2 teaspoon Kosher salt
  • 2 cups of corn 2 cups corn, frozen and then thawed
  • Two cups of black beans were washed and drained.
  • 2 cups Cilantro Lime Cauliflower Rice
  • 4 Tbsp nonfat Greek Yogurt
  • 4 Tbsp fat-free salsa ( make sure you check for sure that there's no added sugar, so it's not a point) and my Zero Point Mango Salsa
  • 4 Tbsp of Trader Joe's reduced guilt guacamole. Or you can dice avocado for extra points.
  • Four lime slices with cilantro to garnish

Instructions

  1. To create the chicken.
  2. A small dish mix chili powder, cumin powder, garlic powder, onion powder, smoked paprika salt, and pepper. Stir until well combined.
  3. If you are using raw chicken breasts, cut the breasts of raw chicken into strips. Sprinkle chicken strips or pre-cooked tenders in seasonings. Spray the 12" skillet with non-stick cooking spray. Put chicken breasts seasoned with herbs or tenders into the skillet.
  4. Cook on moderate heat for about 4-5 minutes per side until the chicken strips are cooked and no longer pink, or until the chicken strips that have been cooked are lightly golden.
  5. Remove them from the heat. Let them cool for 5 mins, then chop into bite-sized pieces.

TO ASSEMBLE:

  • Split the cauliflower rice evenly into four bowls or air-tight containers for meal preparation.
  • Then you can add 1/2 cup corn, 1/2 cup black beans, 1/2 cup cilantro lime cauliflower rice, 1 cup diced chicken.
  • Top with fat-free salsa and one tablespoon of low-saturated Greek yogurt. Enjoy with one wedge of lime.
  • Sprinkle with chopped cilantro, 1TBSP of Trader Joe's reduced-risk Guacamole ( 1 tablespoon is worth zero points ), or avocado ( to earn additional points) If you'd like.
  • Enjoy! Keep the remaining portions in the refrigerator for up to one week.

Notes

SERVINGS: Makes 4 servings

0-7 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.*

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Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 484Total Fat: 7ggSaturated Fat: 1ggCholesterol: 56mgmgSodium: 826mgmgCarbohydrates: 90ggNet Carbohydrates: 71ggFiber: 19ggSugar: 5ggProtein: 48gg

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