2-Point Mini Buns with Chicken Stuffing Recipe

Introduction

These delightful mini buns with chicken stuffing are perfect for parties, snacks, or a light meal. By making a few adjustments, we can make this recipe more Weight Watchers (WW) friendly, with each bun coming in at just 2 points. These low-point mini buns are perfect for any meal or snack and are sure to be a hit.

Ingredients and Preparation

For the Dough:

  • 300 g of whole wheat flour
  • 200 g of semolina flour
  • 8 g of dry brewer’s yeast
  • 1 tbsp of sugar substitute (such as Stevia or erythritol)
  • 2 tbsp of olive oil
  • 1/2 tsp of salt
  • 250 ml of warm water (adjust as needed)

For the Chicken Stuffing:

  • 300 g of skinless, boneless chicken breast, diced
  • 1 tsp of olive oil
  • 1 small onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 cup of corn kernels (fresh or frozen, no added sugar)
  • 1 cup of cherry tomatoes, quartered
  • Lettuce leaves, washed and dried
  • 1/2 cup of non-fat Greek yogurt
  • 1 tsp of garlic powder
  • Salt and pepper to taste

Instructions

Step 1: Preparing the Dough

  1. Activate the Yeast: In a small bowl, combine the warm water, sugar substitute, and dry brewer’s yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy. This step is crucial for ensuring the yeast is active and ready to help the dough rise.
  2. Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, semolina flour, and salt. Mix well to ensure the salt is evenly distributed.
  3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Mix until a dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a small amount of warm water.
  5. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Shaping and Cooking the Buns

  1. Divide the Dough: Once the dough has risen, punch it down to release the air. Divide it into small, equal-sized portions and shape them into balls.
  2. Flatten the Dough Balls: On a lightly floured surface, gently flatten each dough ball into a small disc.
  3. Cook the Buns: Heat a non-stick skillet over medium heat. Place the flattened dough discs in the skillet, cooking each side for about 2-3 minutes or until golden brown. Transfer to a wire rack to cool.

Step 3: Preparing the Chicken Stuffing

  1. Cook the Chicken: In a large skillet, heat 1 tsp of olive oil over medium heat. Add the diced chicken breast and cook until no longer pink in the center, about 5-7 minutes.
  2. Add Vegetables: Add the chopped onion and bell pepper to the skillet and cook until they are soft, about 3-4 minutes. Stir in the corn kernels and cook for an additional 2 minutes.
  3. Season the Mixture: Season the chicken and vegetable mixture with garlic powder, salt, and pepper to taste. Remove from heat and let it cool slightly.
  4. Prepare the Yogurt Sauce: In a small bowl, combine the non-fat Greek yogurt with a pinch of salt and pepper. This will be used to add creaminess to the stuffing.

Step 4: Assembling the Mini Buns

  1. Fill the Buns: Slice each mini bun open, being careful not to cut all the way through. Spread a small amount of the yogurt sauce inside each bun.
  2. Add the Stuffing: Stuff each bun with a lettuce leaf, a spoonful of the chicken and vegetable mixture, and a few pieces of cherry tomato.
  3. Serve Immediately: These mini buns are best enjoyed fresh. Arrange them on a serving platter and enjoy!

Nutritional Information (Per Mini Bun with Stuffing)

  • Calories: Approximately 80 calories
  • Total Fat: 1.5g
  • Saturated Fat: 0.3g
  • Cholesterol: 15mg
  • Sodium: 90mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 6g
  • WW Points: Approximately 2 points per mini bun, depending on the specific brands and substitutes used.

Tips and Tricks

  1. Yeast Activation: Ensure your water is warm, not hot, to properly activate the yeast. Hot water can kill the yeast, while cold water won’t activate it.
  2. Dough Texture: The dough should be soft and slightly sticky. Don’t add too much flour, as this can make the buns dense.
  3. Flavor Variations: You can add different herbs and spices to the dough or the stuffing to vary the flavor. Try adding some chopped fresh herbs like parsley or cilantro.
  4. Storage: Store any leftover buns in an airtight container in the refrigerator for up to three days. Reheat them in the oven or a skillet before serving.
  5. Freeze for Later: The cooked buns can be frozen. Allow them to cool completely, then wrap individually and store in the freezer. Reheat directly from frozen in a warm oven.

Additional Information

Using whole wheat flour in this recipe increases the fiber content, making the buns more filling and nutritious. Semolina flour adds a slight nuttiness and helps achieve a beautiful golden color. The chicken stuffing is a lean protein option, and incorporating vegetables adds vitamins and minerals.

Low-fat Greek yogurt provides a creamy texture without the extra calories and fat of traditional mayonnaise or cream-based sauces. This makes the dish lighter and more aligned with Weight Watchers guidelines.

Conclusion

These 2-Point Mini Buns with Chicken Stuffing are a delicious and healthy option for any meal. They are easy to make, packed with flavor, and suitable for those watching their points. Perfect for gatherings or a nutritious snack, these mini buns are sure to become a favorite in your household. Enjoy them fresh, with your favorite healthy sides and dips.