I wanted to make another bubble up creation but try to take advantage of the zero point foods on freestyle so I could keep the points nice and low. This Asian chicken bubble up is so tasty and flavorful, and very easy to make but the best part is it’s just 3 freestyle smart points per serving so you can double if you’d like. The fresh cabbage topping adds a nice crunch and you can always top it with other fresh veggies to suit you. I loved this dish and enjoyed 2 servings which were more than satisfying, hope you all enjoy it as much as I did.

Asian chicken bubble up

Drizzle
3 Freestyle SP, 4SP(old)/4PP
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main meals
Servings 6

Ingredients
  

  • 1 7.5 oz package of biscuits I use Great Value from Walmart in the U.S, there is 10 small biscuits in the pack, if you can't find the right size use the smallest you can find and maybe weigh out 7.5oz, also cut the biscuits open into 2 then cut each piece into 6 because if your biscuits are bigger then you need to make sure you have enough pieces of dough to spread on bottom of dish
  • 1 lb raw fat-free ground chicken
  • 2 garlic cloves diced
  • 1 cup chopped carrots
  • 1/3 cup soy sauce
  • 1 Tbsp teriyaki sauce
  • 1/2 Tbsp sriracha optional
  • 2 Tbsp fresh squeezed lime
  • 1 tsp ground ginger
  • 1/2 Tbsp brown sugar
  • Chopped red cabbage
  • Diced green onion

Instructions
 

  • Spray a large frying pan with some cooking spray and cook chicken over medium heat for 5 minutes, add in diced garlic and chopped carrots, continue cooking till chicken is cooked through.
  • In a bowl (or large measuring cup which is what I used) mix together your soy sauce, teriyaki, sriracha, lime, ginger and brown sugar. Pour into your chicken mixture once the chicken has cooked and simmer over low heat for about 10 minutes, stirring often.
  • Preheat oven to 375F, spray a 9x13 casserole dish with some cooking spray. Open your biscuits and cut each of the 10 small biscuits into 6 pieces, spread them out over the bottom of your casserole dish.
  • Cover your biscuit with your chicken mixture (don't drain chicken mixture or your dish will be too dry) Cover dish with foil and bake in the oven for 35 minutes, remove foil and bake another 10 minutes.
  • Top with fresh chopped red cabbage and green onion, cut into 6 equal servings, approx 6oz each. Store any leftovers in the fridge and will freeze well too.

Notes

Freestyle smart points- 3 using WW recipe builder
Smart Points- 4 using SP calculator
Points Plus- 4 using PP calculator
Nutritional info per serving..Calories 194...Fat 1.8g...Sat fat 0.3g...Carbs 21.6g...Fiber 0.6g...Sugar 5.2g..Protein 19.8g using My Fitness Pal *note nutriitonal info included carrots so if using these numbers in your SP calculator or PP calculator you may get a different point value

Author

11 Comments

  1. Gloria Peters Reply

    Hi. I’ve tried several of your recipes and really enjoy them. I’m just wondering..for these bubble up recipes is it easy to just leave the biscuits out or would I have to substitute something else in place of them? My hubby is gluten-free so any recipes that I can change so that I don’t have to cook something extra for him is a huge bonus. 🙂 Thank you.

    • Drizzle Reply

      Hi Gloria, you could leave them out it will just be a very light dish is all, you could maybe use GF pasta or rice in exchange?

      • Gloria Peters Reply

        Absolutely. I just wanted to make sure I didn’t need to add a thickener. Thank you very much. 🙂

  2. Debbie FitzSimmons Reply

    I made this tonight exactly as written with all the juices, and while it had very good flavor it was still dry and slightly burnt on the bottom. I noticed it had a lot less liquid that the other bubble up recipes, most have at least a cup of something. Can you suggest any liquid I could add, chicken broth maybe? Thank you!

    • Drizzle Reply

      Hi Debbie, sorry you found it dry, yeah you could add broth to the meat mixture to add more liquid to the overall recipe, I did not want it to come out too soggy which is why I went with how I made it, another suggestion maybe is to drizzle something on it afterward

  3. Jennifer Collier Reply

    We loved this recipe 2 changes we made was we cooked the cabbage with the meat and carrots..and at the last 10 minute mark we added sliced water chestnuts for more crunch! Love the bubble up recipes….

  4. Could I make this during the day and refrigerate until ready to put in the oven?

    • Drizzle Reply

      Yes I think so, it might dry up a little so you could always add a little extra soy sauce before baking

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