1tablespoonjalapeno, minced (ribs and seeds removed)
Pinch of salt
Pinch of ground cumin
1boneless, skinless chicken breast (5 ounces)
1cupcooked brown rice
1cupcanned black beans, drained and rinsed
½avocado, sliced or ¼ cup prepared guacamole (optional)
¼cupshredded cheddar cheese
Preheat oven to 375F degrees.
Spray a baking sheet with non-stick spray and add corn.
Roast corn 13-15 minutes, or until golden brown.
Grill chicken 3-5 minutes per side or until done. Chicken can also be cooked indoors in a grill pan over medium-high heat. Or you can skip the cooking and use rotisserie chicken breast. Cut cooked chicken breast into bite-size pieces.
Combine roasted corn, tomato, onion, lime juice, jalapeno, cumin, salt, and 1 tablespoon of cilantro in a small bowl.
Add the rice, beans, chicken, corn salsa, and avocado (if using) into two bowls.
Top with shredded cheese. Garnish with remaining cilantro and avocado, or guacamole, if desired.
Using the avocado adds approximately 130 calories and 12 grams of fat.
Substitute cauliflower rice for brown rice and shave 4 WW Points (green, blue)
Keep it vegetarian and skip the chicken and bump up the beans.
Use rotisserie chicken breast.
Skip making the corn salsa and use your favorite jarred brand.
Trader Joe's Cowboy Caviar would be a great substitute for the corn salsa.
Use reduced fat cheese to decrease WW SP by 1.
Go vegan and eliminate the cheese, or use a non-dairy cheese option.