By Sharon Matuck
In a large mixing bowl, combine the shredded chicken, black beans, drained corn, chili powder, cumin, olive oil, salt, and black pepper. Mix well until the chicken and vegetables are thoroughly coated with the spices.
In a separate bowl, prepare the base of the taco bowl by mixing the cooked brown rice with some freshly chopped cilantro and a squeeze of lime juice for extra flavor.
Assemble the taco bowls by layering a bed of lettuce in each serving bowl. Add a portion of the cilantro-lime brown rice on top of the lettuce bed.
Divide the chicken and bean mixture among the bowls, placing it over the rice and lettuce.
Top each bowl with diced tomatoes or a scoop of salsa, slices of avocado, and additional chopped cilantro if desired.
Squeeze fresh lime juice over the top of each bowl for extra zing and serve immediately.
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This Main Course Mexican Quick Meals recipe is ready in 20 minutes and features cooked chicken breast, shredded, cooked brown rice, canned black beans, rinsed and other delicious ingredients. Contains 525 calories total.
In a large mixing bowl, combine the shredded chicken, black beans, drained corn, chili powder, cumin, olive oil, salt, and black pepper. Mix well until the chicken and vegetables are thoroughly coated with the spices.
In a separate bowl, prepare the base of the taco bowl by mixing the cooked brown rice with some freshly chopped cilantro and a squeeze of lime juice for extra flavor.
Assemble the taco bowls by layering a bed of lettuce in each serving bowl. Add a portion of the cilantro-lime brown rice on top of the lettuce bed.
Divide the chicken and bean mixture among the bowls, placing it over the rice and lettuce.
Top each bowl with diced tomatoes or a scoop of salsa, slices of avocado, and additional chopped cilantro if desired.
Squeeze fresh lime juice over the top of each bowl for extra zing and serve immediately.
Calories per Serving: 525
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