Zero-Point Southwest Chicken Bowl

Zero-Point Southwest Chicken Bowl

The Zero-Point Southwest Chicken Bowl is a vibrant and flavorful dish that perfectly blends Tex-Mex spices with wholesome ingredients, making it a satisfying meal for anyone following a Weight Watchers plan. Packed with lean shredded chicken, hearty black beans, sweet corn, and juicy diced tomatoes, this dish delivers bold flavors without adding any extra points. The combination of chili powder, cumin, garlic, and paprika infuses the ingredients with a warm, smoky depth, while a generous helping of salsa ties everything together with a touch of zesty freshness.

This dish is incredibly versatile and meal-prep friendly, making it a great choice for busy weeknights or make-ahead lunches. The slow-cooked chicken absorbs all the rich, Southwest flavors, creating a tender and juicy texture that pairs beautifully with the hearty beans and vegetables. Whether served in a bowl, wrapped in a low-point tortilla, or spooned over cauliflower rice for an extra-filling meal, this Zero-Point Southwest Chicken Bowl is proof that healthy eating doesn’t have to be boring. A squeeze of fresh lime or a sprinkle of chopped cilantro adds the perfect finishing touch to this wholesome and satisfying dish.

(Servings: 6 | WW Points: 0 per serving)

Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (no sugar added)
  • 1 can (15 oz) corn, drained
  • 1 cup salsa (zero sugar)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Salt & pepper to taste

Instructions:

  1. Slow Cooker Method:
    • Add all ingredients to a slow cooker and cook on low for 6 hours or high for 3-4 hours until chicken is tender.
    • Shred the chicken with two forks and mix everything well.
  2. Instant Pot Method:
    • Add all ingredients to the Instant Pot, set to Manual High Pressure for 10 minutes, then do a natural release for 5 minutes before shredding the chicken.
  3. Stovetop Method:
    • In a large pot, cook chicken with ½ cup broth over medium heat until fully cooked (about 15-20 minutes).
    • Add black beans, corn, diced tomatoes, salsa, and spices. Simmer for 10-15 minutes.
    • Shred chicken and mix well.

Serving Ideas:

  • Enjoy as a bowl on its own
  • Serve over cauliflower rice for extra volume
  • Wrap in a low-carb tortilla (may add points)
  • Top with fresh cilantro, lime juice, or Greek yogurt