Weight Watchers Fajita Bowl

by

Weight Watchers Fajita Bowl for taco tuesday is a vibrant, bold, and healthy twist on your favorite Tex-Mex dinner. This bowl is packed with tender strips of chicken/ plant-based protein, seared bell peppers, caramelized onions, & zesty fajita seasoning, all served over a base like cauliflower rice or light brown rice. Topped with fresh salsa, a dollop of Greek yogurt, & a sprinkle of low-fat cheese, this dish brings the taco truck vibe right to your kitchen without the extra points. It’s colorful, satisfying, & endlessly customizable. Whether you’re following Weight Watchers/simply trying to eat smarter, this Weight Watchers Fajita Bowl for taco tuesday gives you the full fiesta experience.

STATS

  • Prep Time: 15 minutes
  • Serving Size: 1 fajita bowl
  • Yield: 4 servings
  • Cook Time: 15 minutes
  • Course: Main Course
  • Cuisine: Tex-Mex
  • Method: Sautéed
  • Diet: Weight Watchers-Friendly, Low-Calorie
  • Total Time: 30 minutes
  • Difficulty: Easy

EQUIPMENT

  • Large nonstick skillet/cast-iron pan
  • Tongs/spatula
  • Knife & cutting board
  • Mixing bowls
  • Measuring spoons & cups
  • Serving bowls

INGREDIENTS:

  • Two skinless, boneless breasts of chicken (or two cups of plant-based strips or tofu)
  • One tablespoon of cooking spray or olive oil
  • One thinly sliced yellow onion,
  • 1 sliced red bell pepper
  • One sliced green bell pepper
  • Half a teaspoon of powdered garlic
  • 1/2 a teaspoon of cumin
  • Half a teaspoon of paprika, smoked
  • One-fourth teaspoon of chili powder
  • To taste, add salt and black pepper.
  • Half a lime, juiced
  • Two cups of cooked brown rice as well as cauliflower rice
  • Half a cup of homemade / store-bought salsa
  • 1/4 cup Greek yogurt, unfatted and plain
  • 1/4 cup of shredded cheese with reduced fat
  • Garnish with fresh cilantro (optional).

INGREDIENT NOTES:

Protein:

  • Chicken breast is succulent as well as lean. In a vegetarian-friendly adaptation, vegan protein strips or firm tofu will also do the trick. Marinated to add taste.

Bell Peppers:

  • The color and sweetness should be done using a combination of red, green and yellow. Cut thinly so that it cooks fast.

Onions:

  • Onion used should be either white or yellow. Depth is added to the flavor by caramelized edges.

Seasoning:

  • Season spices to taste. To have more control, you may use ready low-sodium fajita mix or make your own.

Base:

  • Eating cauliflower rice helps one keep the points down. One source of pure grain power is brown rice.

Toppings:

  • A low-fat Greek yogurt is a brilliant replacement of sour cream. Fat free or even reduced-fat cheese is rich and does not cost extra points.

DIRECTIONS:

  1. Heat a big skillet over low heat after applying oil it with cooking spray or olive oil.
  2. Add onions & bell pepper slices. Sauté till soft with browned edges, 5 to 7 minutes. Take out and put aside.
  3. To the same pan, add sliced chicken as well as tofu. Add chili powder, paprika, cumin, garlic powder, salt, and pepper for seasoning.
  4. The chicken has to be browned & cooked completely after 5 to 6 minutes of cooking.
  5. Stir everything together and squeeze in the juice of one lime.
  6. Put the veggies back in the pan & mix them with the chicken.
  7. Preheat your brown rice or cauliflower rice.
  8. Line bowls with a layer of rice, followed by the fajita mixture.
  9. If preferred, add cheese, cilantro, Greek yogurt, & salsa.
  10. Enjoy it hot!

TIPS:

  • Cut vegetables of equal size to make them cook evenly.
  • Use more vegetables such as mushrooms, zucchini or corn.
  • Add spice by using jalapeño’s or hot sauce.
  • Marinate the chicken with fajita seasoning and cook it by letting it remain in seasoning for 15 minutes so that it gets more flavor.
  • In case of crispy tofu use pressed tofu and sear until golden color.

STORAGE INFORMATION:

FRIDGE:

  • For at least three days, keep completed fajita bowls in sealed jars without toppings. When serving, top with fresh salsa & yogurt.

FREEZER:

  • The cooked chicken and vegetables should be kept apart in freezer-safe containers. Reheat in a skillet after thawing overnight in the refrigerator.

FAQS:

Is it ok to substitute using beef or shrimp?

  • Indeed! All you have to do is adjust the cooking time. The shrimp takes a shorter time, roughly 2 minutes a side.

Does this work on meal prep?

  • Absolutely. All the preparation should be made and then the assembly is done when it is time to eat.

But what can I do in case I do not eat dairy?

  • Forget about the cheese and garnish it with a dairy-free yogurt or guacamole.

Can I make a bowl out of a tortilla?

  • Naturally, just remember to sprinkle the tortilla SmartPoints on top.

What are other ideas of toppings?

  • Use avocado slices, shredded lettuce, corn or black beans.

NUTRITION:

Calories: 240
Protein: 28g
Carbohydrates: 14g
Fat: 9g
Saturated Fat: 2g
Fiber: 3g
Sugar: 5g
Sodium: 410mg
Iron: 1.7mg
Calcium: 90mg
Potassium: 460mg
Each serving of the Weight Watchers Taco Tuesday Fajita Bowl is estimated to have four SmartPoints.