By Sharon Matuck
In a large skillet over medium heat, add the olive oil. Once hot, add the thawed corn and sauté for 3-4 minutes until slightly browned.
Add the cooked chicken and black beans to the skillet. Stir to combine and heat through for another 3-4 minutes.
Season the mixture with salt and pepper to taste. Turn off the heat and set aside.
In each serving bowl, add 1 cup of cooked brown rice as the base.
Top the rice with equal portions of the chicken, corn, and black bean mixture.
Add a serving of chopped romaine or mixed greens on one side of the bowl.
Add the sliced avocados on another side of the bowl.
Top each bowl with a generous spoonful of fresh salsa and chopped cilantro. Serve with lime wedges on the side for squeezing over the bowl before eating.
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This Mexican Lunch Dinner recipe is ready in 20 minutes and features cooked shredded chicken, cooked brown rice, black beans, drained and rinsed and other delicious ingredients. Contains 520 calories total.
In a large skillet over medium heat, add the olive oil. Once hot, add the thawed corn and sauté for 3-4 minutes until slightly browned.
Add the cooked chicken and black beans to the skillet. Stir to combine and heat through for another 3-4 minutes.
Season the mixture with salt and pepper to taste. Turn off the heat and set aside.
In each serving bowl, add 1 cup of cooked brown rice as the base.
Top the rice with equal portions of the chicken, corn, and black bean mixture.
Add a serving of chopped romaine or mixed greens on one side of the bowl.
Add the sliced avocados on another side of the bowl.
Top each bowl with a generous spoonful of fresh salsa and chopped cilantro. Serve with lime wedges on the side for squeezing over the bowl before eating.
Calories per Serving: 520
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