Chicken and Veggie Bowl – Full Recipe

 Servings: 4

 Prep Time: 15 minutes

 Cook Time: 20 minutes

 WW Points (Estimated): ~4–6 Points per bowl (depends on portion sizes & plan)

 Ingredients:

Protein

• 2 medium skinless chicken breasts (about 300g), diced

• 1 tbsp olive oil (or cooking spray to reduce points)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & pepper to taste

• Juice of ½ lemon (optional)

Veggies

• 1 medium zucchini, sliced

• 1 bell pepper, chopped (any color)

• 1 cup broccoli florets

• 1 small red onion, sliced

• 1 cup cherry tomatoes

• 1 tsp olive oil

• Salt, pepper, and Italian seasoning (or herbs of choice)

Base

• 2 cups cooked brown rice or cauliflower rice

  • (Cauliflower rice = 0 points, Brown rice = ~6 pts per cup)

Optional Toppings

• 2 tbsp hummus or tzatziki (1–2 pts per tbsp)

• Fresh parsley or cilantro

• Crumbled feta (1 tbsp = ~1 pt)

 Instructions:

1. Prep the Chicken

• Toss diced chicken with olive oil, garlic powder, paprika, salt, and pepper.

• Optional: Marinate for 10–30 mins with lemon juice for more flavor.

2. Cook the Chicken

• Heat a non-stick skillet over medium-high heat.

• Cook chicken for 6–8 minutes, turning occasionally, until golden and fully cooked.

• Set aside.

3. Roast or Sauté Veggies

• Toss all veggies with olive oil, salt, pepper, and herbs.

• Roast at 400°F (200°C) for 20 mins OR sauté in a pan until tender and slightly charred.

4. Assemble the Bowl

• In each bowl, add:

  • ½ cup cooked rice or cauliflower rice

  • ¼ of the chicken

  • A generous scoop of roasted veggies

  • Optional toppings (hummus, feta, herbs)

 Weight Watchers Points Estimate (per bowl):

 For a 0-point version, use:

• Cauliflower rice

• Cooking spray instead of oil

• No cheese/hummus

• Zero-point veggies and lean chicken