Southwest Egg Roll in a Bowl
A flavorful twist on this light and healthy Asian classic.
Servings: 4
Ingredients
For the Bowl:
- 2 cups shredded cooked chicken breast 280 g
- 1 cup sweet corn kernels 150 g
- 1 cup black beans drained and rinsed (170 g)
- 2 cups coleslaw mix shredded cabbage and carrots (140 g)
- ½ cup diced pepper 75 g
- ½ cup diced onion 75 g
- 1 tablespoon olive oil 15 mL
- Salt and pepper to taste
For the Chipotle Ranch Dressing:
- ¾ cup plain low-fat Greek yogurt 180 g
- 1 teaspoon garlic powder 5 g
- 1 teaspoon chili powder 5 g
- 1 teaspoon vinegar 5 mL
- 3 tablespoons water 45 mL
Optional Toppings:
- 1 avocado diced (150 g)
- Fresh cilantro chopped
- Lime wedges
Instructions
- Prepare the Chipotle Ranch Dressing: In a small bowl, combine the Greek yogurt, garlic powder, chili powder, vinegar, and water. Whisk until smooth. Adjust the consistency with more water if needed. Set aside.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened and slightly caramelized. Season with salt and pepper.
- Assemble the Bowl: Add the shredded chicken, sweet corn, black beans, and coleslaw mix to the skillet. Stir everything together and cook for 2-3 minutes until the coleslaw mix softens slightly. Remove from heat.
- Add Toppings and Serve: Divide the mixture into four bowls. Drizzle with the chipotle ranch dressing. Top with diced avocado and cilantro, if desired. Serve with lime wedges on the side.
Notes
Just 3 WW Points per serving.
Nutrition
Serving: 255g | Calories: 248kcal | Carbohydrates: 19g | Protein: 30g | Fat: 6.4g | Saturated Fat: 1.6g | Cholesterol: 61mg | Sodium: 649mg | Potassium: 378mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 79mg | Iron: 1.7mg