By Brittanie Peterson
In a medium skillet over medium heat, warm the olive oil.
Add the grilled chicken strips to the skillet and heat them for about 3-4 minutes until warmed through.
Add the sautéed peppers & onions to the skillet with the chicken and stir to combine. Cook for 2 more minutes.
While the chicken and vegetables are heating, rinse and drain the black beans. Set aside.
In a serving bowl, layer the cooked brown rice as the base.
Top the rice with the warmed chicken and pepper mixture.
Add the black beans, pico de gallo, and avocado slices on top of the bowl.
Squeeze the juice of the lime over the entire bowl.
Season with salt and black pepper to taste, if desired.
Mix everything slightly before serving for a delicious blend of flavors.
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By Brittanie Peterson
This Main Course Lunch Dinner Mexican Healthy recipe is ready in 25 minutes and features grilled chicken strips, cooked brown rice, sautéed peppers & onions and other delicious ingredients. Contains 450 calories total.
In a medium skillet over medium heat, warm the olive oil.
Add the grilled chicken strips to the skillet and heat them for about 3-4 minutes until warmed through.
Add the sautéed peppers & onions to the skillet with the chicken and stir to combine. Cook for 2 more minutes.
While the chicken and vegetables are heating, rinse and drain the black beans. Set aside.
In a serving bowl, layer the cooked brown rice as the base.
Top the rice with the warmed chicken and pepper mixture.
Add the black beans, pico de gallo, and avocado slices on top of the bowl.
Squeeze the juice of the lime over the entire bowl.
Season with salt and black pepper to taste, if desired.
Mix everything slightly before serving for a delicious blend of flavors.
Calories per Serving: 450
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