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Weight Watchers Chicken Burrito Bowls

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A lighter, nutritious take on classic burrito bowls, featuring spiced chicken, vibrant veggies, and customizable toppings.

Ingredients

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  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning mix
  • 1 teaspoon Kosher salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 2 cups cooked brown rice or quinoa
  • 15 ounces black beans (drained and rinsed)
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 1 cup tomatoes (diced)
  • 1/2 cup red onion (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 lime (juiced)
  • 1 tablespoon olive oil (for dressing)
  • Salt and pepper (to taste)
  • Sliced avocado
  • Low-fat sour cream or Greek yogurt
  • Salsa or pico de gallo
  • Shredded lettuce or cabbage
  • Shredded low-fat cheese

Instructions

  1. Marinate the chicken: In a large bowl, combine the bite-sized chicken pieces, 1 tablespoon of olive oil, taco seasoning, Kosher salt, and black pepper. Toss everything together and let it marinate for about 10 minutes.
  2. Sauté the chicken: In a skillet over medium heat, add your marinated chicken. Cook for about 7-10 minutes until fully cooked and lightly browned.
  3. Prepare the grain base: Cook your choice of brown rice or quinoa according to package instructions, then fluff and set aside.
  4. Mix the fresh veggies: In a large bowl, combine corn, bell peppers, tomatoes, red onion, and cilantro. Squeeze lime juice, drizzle with olive oil, and season with salt and pepper.
  5. Assemble the bowls: Start with a scoop of brown rice or quinoa, top with sautéed chicken, and layer on the colorful veggie mixture.
  6. Add the toppings: Garnish with sliced avocado, sour cream or Greek yogurt, salsa, shredded lettuce or cabbage, and cheese.

Notes

Customize your bowls with favorite toppings and sides, like tortilla chips or guacamole. Store leftovers in separate airtight containers in the fridge for up to 3 days.

Nutrition

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