Servings: 1
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Estimated WW Points: 4–6 points (depending on your plan and specific brands used)
🛒 Ingredients
🌿 For the Bowl:
½ cup cooked brown rice or cauliflower rice (0–3 pts depending on plan)
½ cup shredded skinless chicken breast (0 pts)
¼ avocado, sliced 🥑 (2 pts)
1 soft-boiled egg 🍳 (0–2 pts)
½ cup zucchini, sliced and pan-seared (0 pts)
¼ cup pickled red onions (0 pts if sugar-free)
A few romaine or butter lettuce leaves 🥬 (0 pts)
Salt & black pepper, to taste 🧂
Optional: fresh cilantro for garnish 🌿 (0 pts)
🥄 For the Light Mustard Dressing:
1 tbsp Dijon or whole grain mustard (0 pts)
1 tsp honey or sugar-free maple syrup 🍯 (0–1 pt)
1 tsp olive oil (1 pt)
1 tsp lemon juice or apple cider vinegar 🍋 (0 pts)
Salt & pepper, to taste
👩🍳 Directions
Boil the Egg 🍳
Bring water to a boil and gently add the egg. Cook for 6–7 minutes for a jammy yolk. Transfer to ice water to stop cooking. Peel when cool.
Sauté the Zucchini 🥒
Spray a nonstick pan with cooking spray (0 pts) and sear zucchini slices over medium-high heat for 3–4 minutes until golden. Season with salt and pepper.
Make the Dressing 🥄
In a small bowl, whisk together mustard, honey/sugar-free syrup, olive oil, and lemon juice or vinegar. Season with salt and pepper.
Assemble Your Bowl 🥗
In a bowl, layer the cooked rice (or cauliflower rice), chicken, avocado, zucchini, and lettuce. Add pickled onions and halved egg on top.
Dress & Garnish 🌟
Drizzle with the mustard dressing. Finish with a pinch of pepper and optional cilantro.
✅ Tips to Keep It WW-Friendly:
Swap brown rice with cauliflower rice to save points (0 pts).
Use only ¼ avocado to keep it creamy without adding too many points.
Make your own sugar-free pickled onions to avoid added sugar.
You can skip the oil and use additional lemon juice or broth in the dressing to cut more points.
