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Chicken Burrito Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Yield: 6 servings (4 points per serving for blue and purple, 7 points for green)

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  • 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
  1. Spray the pan with olive oil spray. Add chicken and cook until no longer pink.

  2. Push the chicken to the side and add onion and garlic. Cook for two minutes.

  3. Add the rice, cumin, garlic powder, onion powder, chili powder, salt and petite diced tomatoes. Stir everything together.

  4. 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.

  5. Turn off heat and remove the lid. Add the cheese and cover until the cheese is melted.