✅ Makes: 3 bowls
⏱ Prep: 15 minutes
❄️ Meal prep friendly (3 days)
Ingredients (for 3 bowls)
Protein
- 12 oz rotisserie chicken breast (skin removed)
(4 oz per bowl)
Veggies + volume
- 1½ cups diced tomatoes w/ green chiles (Rotel-style)
(½ cup per bowl) - 9 tbsp salsa (3 tbsp per bowl)
Keep the “Southwestern bowl look” but drop points
- ¾ cup fire roasted corn (¼ cup per bowl — still visible but reduced)
- ½ cup black beans (rinsed + drained) (about 2 tbsp per bowl — still looks like beans are in there)
Cheese + creamy topping (WW hack)
- ¾ cup fat-free shredded cheddar/mozzarella blend (¼ cup per bowl)
- 3 tbsp fat-free Greek yogurt (1 tbsp per bowl — replaces ranch base)
- 1 tsp ranch seasoning (mix into yogurt so it tastes like ranch)
Optional: lime juice, cumin, chili flakes
Instructions
- Portion chicken evenly into 3 containers.
- Add corn + beans.
- Add tomatoes w/ chiles + salsa.
- Top with shredded cheese.
- Mix Greek yogurt + ranch seasoning → add 1 tbsp to each bowl.
- Close lids and chill.
✅ Warm it up later and add the creamy ranch dollop after = restaurant vibes 😄
🔢 WW Points Breakdown (Per Bowl)
Total: ~3–4 WW Points per bowl
(ultra low-point version)
Breakdown
- Rotisserie chicken breast 4 oz: 0
- Tomatoes w/ chiles: 0
- Salsa: 0
- Corn ¼ cup: ~1 point
- Black beans ~2 tbsp: ~1 point
- Fat-free shredded cheese ¼ cup: 0
- Greek yogurt ranch (1 tbsp): 0
✅ Comes out around 2–3 points, but to be safe across brands: ~3–4 points.
