Servings & Timing
Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Dietary Info:
Zero-Point (WW) | High-Protein | High-Fiber | Meal-Prep Friendly
Nutritional Info (Approx. per serving)
Calories: ~230
Protein: ~32 g
Carbohydrates: ~22 g
Fat: ~2 g
Fiber: ~7 g
(Values vary slightly based on vegetable amounts.)
Ingredients
Protein
- 2 boneless, skinless chicken breasts, cooked and shredded
Beans & Vegetables
- 2 cans black beans, rinsed and drained
- 1 can sweet corn, drained
- 1 can Italian-style diced tomatoes, undrained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium onion, diced
Seasoning (to taste)
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Chili powder or taco seasoning (optional)
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon
- Knife & cutting board
How to Make the 0-Point Chicken & Veggie Skillet
1. Cook the Vegetables
Heat a large skillet over medium heat.
Add diced onion and bell peppers and sauté for 5–7 minutes until softened.
(If needed, add a splash of water or broth instead of oil to keep it zero-point.)
2. Add Beans & Tomatoes
Stir in:
- Black beans
- Sweet corn
- Italian-style diced tomatoes
Cook for 5 minutes, allowing flavors to combine.
3. Add Chicken
Add the shredded chicken breasts to the skillet.
Stir well so everything is evenly mixed.
4. Season
Season generously with your preferred spices.
Simmer for 8–10 minutes, stirring occasionally, until heated through.
5. Serve
Serve hot on its own, over cauliflower rice, or wrapped in lettuce cups.
Flavor Variations
- Mexican-style: Taco seasoning, cumin, lime juice
- Italian-style: Extra oregano, basil, garlic powder
- Spicy: Jalapeños, cayenne, hot sauce
- Fresh finish: Cilantro or parsley on top
Tips for Best Results
- Rinse beans well to reduce sodium
- Season boldly — this dish loves spices
- Make a double batch for easy weekly meals
- Tastes even better the next day
Storage Instructions
Refrigerator:
Store in airtight containers for up to 4 days.
Freezer:
Freeze portions for up to 2 months.
