Servings: 2

Weight Watcher Smart Points: 12

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • ½ teaspoon pasilla ancho chili powder
  • ½ teaspoon chipotle chili powder
  • 2 cups cooked white rice
  • 2 cloves garlic (chopped)
  • ¼ teaspoon ground cumin
  • ½ cup shredded lettuce (for the topping)
  • 1 tablespoon olive oil
  • 1 teaspoon Mexican dried oregano
  • ½ of a poblano pepper
  • ½ cup chopped red onion
  • 2 Roma tomatoes (chopped)
  • 4 dashes of salt
  • ½ cup shredded cheese (for the topping)
  • 1 boneless skinless chicken breast
  • ¼ cup water


  1. For the Chicken:Cut the chicken in small pieces and add to a medium size bowl
  2. Cut the poblano pepper into about 2 inch size pieces and add to the bowl
  3. Add the pasilla ancho chili powder, olive oil, and salt
  4. Stir together
  5. Heat a skillet on medium heat and add the chicken mixture
  6. Stir together and continue stirring as it cooks
  7. When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside
  8. Keep the skillet on the stove (with the heat off) to use for the rice.For the Rice:In the same skillet as the chicken was cooked in, add the olive oil and red onion
  9. Stir and add the garlic
  10. Continue stirring as they cook for about 5 minutes
  11. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt
  12. Stir together
  13. If the rice is looking a little dry, stir in a little bit more water
  14. Add the chicken and cook for another 4 minutes or so until the chicken warms back up again
  15. Serve hot right out of the pan and top with shredded cheese and lettuce
  16. A side of guacamole goes great with this dish too.

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