1lbchicken cubed, thighs or breast boneless and skinless, chopped into bite sized pieces
1cupred onion diced
1tspchipotle chili powder
3/4cupblack beans canned
1cupred bell pepper diced
1cupbroccoli slaw shredded
1/4cupwater (Instant Pot only)
Chipotle Ranch Dressing:
¾cupGreek yogurtplain, fat free
1tspchipotle chili powder
1tspapple cider vinegar
Set your Instant Pot to sauté and lightly spray with nonstick cooking spray. 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.
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.
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.
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.
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.
Add corn, black beans, bell peppers, green chilis, broccoli slaw, and coleslaw.
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.
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.
Weight Watchers Points:
A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan points. Don’t forget to count any add-ins.
You can easily make these into traditional egg rolls with a chipotle ranch dipping sauce, just remember to count your wonton skins.
If you’re planning to freeze this, I recommend swapping the coleslaw out for all broccoli slaw, it holds up much better in the freezer.
If you prefer your cabbage very soft add it to your Instant Pot before cooking under pressure.
Broccoli slaw is made from the stalks of broccoli. You can purchase it in your produce section, or make it yourself in the food processor.
If you’re looking for more spice add a few jalapeños before cooking, and ¼ to ½ tsp of cayenne pepper. Remember a little goes a long way.
If you don’t care for some of these ingredients you can omit them. This recipe is easy to adapt to your tastes and is still delicious.
If you’re looking to reduce the carbs, only add half the corn and black beans, or omit them completely. As is, it's only about 17 grams for a pretty large serving.
Traditional eggrolls have pork in them. You can absolutely add ground pork to this recipe, but you will need to account for the points.
Chop your chicken into small, equally sized cubes to promote even cooking.