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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.