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Chicken Taco Bowls (Low Carb and Weight Watchers Friendly)

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 5g net carbs per serving.

Ingredients

  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon taco seasoning
  • 2 teaspoons olive oil
  • 1 red bell pepper, diced
  • 1 cup riced cauliflower (fresh or frozen)
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 1/4 cup salsa (no sugar added)
  • 1/4 cup fat-free Greek yogurt (or fat-free sour cream)
  • 1/4 cup chopped cilantro
  • 1/2 lime, juiced
  • Salt and pepper, to taste

Instructions

  • Add the chicken to a nonstick skillet over medium heat. Cook 6-8 minutes, or until cooked through, then stir in the taco seasoning.
  • Remove the chicken and set it aside.
  • Add the olive oil to the same skillet. Add the red bell pepper and sauté 3-4 minutes until slightly softened.
  • Add the cauliflower rice to the skillet with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until heated through.
  • Squeeze in the lime juice and stir in half of the cilantro.
  • Divide the cauliflower rice between four bowls. Top with the cooked chicken, bell peppers, shredded cheese, salsa, and Greek yogurt.
  • Garnish with the remaining cilantro and any optional toppings.