Sautéed Bell Pepper & Chicken Burrito

1 Tbsp. olive oil, divided
1 lb. skinless, boneless chicken breasts or tenders

1 green bell pepper, seeded and thinly sliced
1 red bell pepper, ditto
1 yellow bell pepper, you know what to do
1 large sweet yellow onion, thinly sliced

Fresh salsa cruda (most supermarkets sell fresh salsa in the produce section) or jarred salsa

Season chicken with salt and pepper. Add 1 1/2 teaspoons of the olive oil to a nonstick skillet and sauté chicken until browned on both sides and cooked through. You can also grill the chicken. Remove to a plate.

In the same pan,  add the remaining 1 1/2 teaspoons of olive oil and sauté the green, red and yellow bell peppers with the sweet onion until the onion is translucent and the peppers are lightly cooked.

Place the chicken and peppers into separate containers for the refrigerator.  At meal time, place a chicken tender on a whole wheat tortilla with the peppers and onions and some fresh salsa, then fold it and microwave it for about a minute.

The WW SmartPoints for each burrito? Just add up the total points for your tortilla (different brands will vary) and add one point per chicken tender and 1 point for the vegetables (the olive oil counts!). All in all, this amounts to a super-low-Point lunch or dinner that’s both delicious and filling. If you want to gild the lily, add some nonfat plain Greek yogurt or some shredded cheddar cheese.

Other dinner options: You can use the bell peppers in a stir fry, as a topper for a baked potato or sweet potato, as the base for a marinara sauce. The possibilities are as numerous as your imagination will allow.