This Chicken Burrito Skillet is delicious and low in points! It’s great for meal prep too.
It’s only 4 points per serving for blue and purple, 7 points for green.
Everything cooks in the same pan so cleanup is a breeze! I love recipes that are easy to make and easy to clean up.
This has all of the flavors of a delicious burrito (minus the tortilla) – chicken, rice, tomatoes, seasonings and cheese. It’s a healthy and filling dinner.
Here’s what you need to make the Chicken Burrito Skillet:
- 1 lb. chicken breast
- Long grain rice
- Petite diced tomatoes
- Black beans
- Cumin, garlic powder, onion powder, chili powder, salt and pepper
- Chicken broth
- Reduced fat Mexican cheese, shredded
To start I cut the chicken into bite size pieces then seasoned with salt and pepper. I sprayed my pan with olive oil spray and cooked the chicken until it was no longer pink.
I pushed the chicken to one side of the pan then added the onion and garlic.
Next I added the rice to the pan. Then I put in the cumin, garlic powder, onion powder, chili powder, salt and give it a good stir.
Add in the petite diced tomatoes, chicken broth and black beans. Stir everything together and bring it to a boil.
Once it comes to a boil reduce the heat to a simmer and cover with a lid. Cook 20-25 minutes stirring occasionally.
When the liquid is absorbed and the rice is cooked through you want to add the cheese. Cover again with the lid until the cheese is melted.
If you don’t like black beans you could always swap them out for corn.
You can top it with onions, tomatoes, cilantro or sour cream. They all taste delicious with this Chicken Burrito Skillet.
Yield: 6 servings (4 points per serving for blue and purple, 7 points for green)
- 1 lb. boneless, skinless chicken breast (cut into 1" pieces and seasoned with salt and pepper)
- Olive oil cooking spray
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain rice (uncooked)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (14.5 oz.) can petite diced tomatoes
- 2 cups chicken broth
- 1 (15 oz.) can black beans
- 1/2 cup reduced fat Mexican cheese, shredded
Spray the pan with olive oil spray. Add chicken and cook until no longer pink.
Push the chicken to the side and add onion and garlic. Cook for two minutes.
Add the rice, cumin, garlic powder, onion powder, chili powder, salt and petite diced tomatoes. Stir everything together.
Add the chicken broth and black beans. Bring to a boil then reduce heat to a simmer and cover with a lid. Cook 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Turn off heat and remove the lid. Add the cheese and cover until the cheese is melted.
Here are some more WW friendly dinner ideas:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!