Weight Watchers Egg Roll In A Bowl : Southwest-Style
This Weight Watchers Southwest Egg Roll in a Bowl recipe is a delicious and easy zero point meal! Top this with creamy chipotle lime dressing for a family friendly ww dinner recipe.
Servings: 6
Calories: 190kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Food processor
Ingredients
Egg Roll Filling
- 1 tsp olive oil
- 1 lb chicken breast cubed, thighs or breast boneless and skinless, chopped into bite sized pieces
- 1 cup red onion diced
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- 1 tsp oregano
- ¾ cup corn, canned frozen
- ¾ cup black beans canned and drained
- 1 cup bell pepper red, diced
- 4 oz diced green chiles diced
- 1 cup broccoli slaw shredded
- ¼ cup water (Instant Pot only)
- 3 cups coleslaw mix
- ½ cup cilantro chopped
Chipotle Ranch Dressing
- ¾ cup Greek yogurt plain, fat free
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dill dried
- 1 tsp parsley dried
- ¼ tsp chipotle chili powder
- 1 tsp apple cider vinegar
- 3 tbsp water
Instructions
Instant Pot:
- Set your Instant Pot to sauté and add olive oil. Once the pot is hot add the cubed chicken, onions, cumin, chili powder, and oregano. Cook until chicken is well browned and the onions have softened. 1 tsp olive oil, 1 lb chicken breast, 1 cup red onion , 1 tsp ground cumin, ½ tsp chipotle chili powder, 1 tsp oregano
- Next, add the corn, black beans, bell pepper, green chilis, broccoli slaw, and ¼ cup of water. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure Cook (high) and set your cook time for 2 minutes. ¾ cup corn, canned, ¾ cup black beans, 1 cup bell pepper , 4 oz diced green chiles, 1 cup broccoli slaw , ¼ cup water
- While the ingredients are cooking, make the chipotle ranch dressing. Combine the Greek yogurt, garlic powder, onion powder, dried dill, dried parsley, chipotle chili powder, apple cider vinegar, and water in a mason jar. Place the lid on the jar and shake well. Shake again before serving. ¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, ¼ tsp chipotle chili powder, 1 tsp apple cider vinegar, 3 tbsp water
- Once the cook time is complete, quick release the pressure and remove the lid. Stir in the coleslaw mix and cilantro and serve topped with 2 tbsp of chipotle ranch dressing. Additionally, you can top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras. 3 cups coleslaw mix, ½ cup cilantro
Stovetop:
- Lightly spray a large skillet with nonstick cooking spray. Add cubed chicken, onions, cumin, chili powder, and oregano. Cook over medium heat until chicken is browned and onions are beginning to soften. 1 lb chicken breast, 1 cup red onion , 1 tsp ground cumin, ½ tsp chipotle chili powder, 1 tsp oregano
- Add corn, black beans, bell peppers, green chilis, broccoli slaw, and coleslaw. ¾ cup corn, canned, ¾ cup black beans, 1 cup bell pepper , 4 oz diced green chiles, 1 cup broccoli slaw , 3 cups coleslaw mix
- Cover, and simmer on medium for 10-15 minutes until the cabbage shrinks and the chicken reaches 165°F.
- While cooking, mix together the chipotle ranch dressing ingredients.¾ cup Greek yogurt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dill, 1 tsp parsley, ¼ tsp chipotle chili powder, 1 tsp apple cider vinegar, 3 tbsp water
- Remove the lid and stir in cilantro. Serve topped with 2 tbsp of chipotle ranch dressing. You can top with lime juice, avocado, and jalapeños, but don’t forget to calculate points for these extras. ½ cup cilantro
Video
Notes
If you prefer your cabbage very soft, add it to your Instant Pot before cooking under pressure.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 17g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 189mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1248IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 2mg