BBQ Chicken Baked Potato

Yesterday I went out to lunch and the person I was eating with was having a BBQ chicken sandwich and French fries. During our lunch he suggested that the meal would be great if instead of the sandwich he could take the BBQ chicken and toppings and just toss them over the French fries. This got me thinking how amazing that would all taste and how to lighten them up and make them Weight Watchers friendly. Luckily I was heading to the supermarket afterwards and was able to grab the ingredients for my experiment.  

So here it is in all it’s glory, my version of a BBQ Chicken Baked Potato


Yield: 1 serving

12 Smart Points 

Ingredients

1- 6 oz. Potato, scrubbed clean

5 oz. Chicken breast, cut into small pieces

2 tbsp. BBQ sauce

¼ cup reduced fat cheddar cheese, shredded

1 tbsp. turkey bacon bits 
Preheat the oven to 400ºF

Pierce the potato various times with a knife or fork. Wrap in a damp paper towel and microwave for 8 minutes. You can cook the potato wrapped in foil and in the oven, but the microwave method will save a lot of time.

Season your chicken with salt and pepper and cook in a saute pan over medium high heat. Once done take off the heat and add the BBQ sauce to the pan and mix.

Split the potato down the center and top with the chicken, cheddar cheese and turkey bacon bits. Bake in the preheated oven for 12 minutes or until the cheese is golden brown.

Mediterranean Bowl

I LOVE Mediterranean food! The flavors are fresh and the use of whole foods is very healthy and appealing. Here I’ve taken some of my favorite ingredients and mashed them together but they go so well.

Cooking tip: You can use any vegetables you’d like, however always keep in mind that when you’re cooking them you should always start with the tougher veggies first and go adding the more tender ones as you go along. Here I’ve added the tomatoes at the end so they keep their shape without adding too much liquid and steaming the rest.

Mediterranean Bowl

Yield: 1 serving

9 Smart Points

Ingredients

¼ c. Dry Couscous (4sp)

¼ c. Water

6 oz. Chicken Breast, Seasoned and Grilled (3 sp)

⅓ c. Red Onion, Sliced (0 sp)

½ c. Zucchini, Sliced (0 sp)

½ c. Mushrooms, Sliced (0 sp)

½ c. Cherry Tomatoes, Quartered (0 sp)

2 tbsp. Fat Free Feta Cheese (0 sp)

1 tbsp. Balsamic Glaze (2 sp)

Salt and Pepper to Taste

Instructions

To make the Couscous:

Bring ¼ c. water to a boil; add the dry couscous and cover. Let stand for 5 minutes and fluff with a fork.

To make the Vegetables:

Preheat a sauté pan and spray with olive oil spray. Add onions and zucchini and begin to sauté. Once the onions are starting to get translucent and zucchini are brown, add the mushrooms. Let cook for a few minutes before adding the tomatoes and saute until the tomatoes are heated through.

For the bowl:

Place the couscous, chicken and vegetables in a bowl. Top with feta cheese and balsamic glaze.

Enjoy!

Chicken Burrito Bowl

I haven’t always been a big fan of bowls, but I’ve been changing my tune after seeing how convenient they are. I made this Chicken Burrito Bowl in about 30 minutes of total cooking time and of course any of the ingredients can be substituted or additional ingredients can be added (substitutions/additions may change the smart points value).

Chicken Burrito Bowl 

Yield: 1 serving

8 Smart Points 

1 c. Cooked Brown Rice (4sp)

1/3 c. Seasoned Black Beans (I used canned beans) (2sp)

3 oz. Chicken Breast, Seasoned and Grilled

½ oz. Queso Fresco (1sp)

½ c. Pico de Gallo (0sp, recipe follows)

¼ c. Pickled Onions (0sp, recipe follows)

1 tbsp. Cilantro, Chopped

For the Pico De Gallo

½ c. Tomatoes, chopped

1 tbsp. Fresh Lime Juice

2 tsp. Cilantro, Chopped

Salt, To Taste

Mix all ingredients and set aside

For the Pickled Onions

1 c. Hot Water

½ c. Apple Cider Vinegar

1 tbsp. Granulated Sugar

1-1/2 tsp. Kosher Salt

½ Red Onion, Thinly Sliced

Mix the water, apple cider vinegar, granulated sugar, and kosher salt until the sugar and salt dissolve.

Place sliced onion in a jar and pour vinegar mixture over; let sit at room temperature for at least one hour. Can be stored in the refrigerator for up to two weeks.

For the Burrito Bowl

Place the brown rice, black beans, chicken breast, pico de gallo, and pickled onions in a bowl.

Top with crumbled queso fresco and chopped cilantro