By Sharon Matuck
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the shredded cooked chicken, 0.5 tsp chili powder, 0.5 tsp cumin, and a pinch of salt and pepper. Stir well and heat for about 3-5 minutes until the chicken is warm and coated with the spices.
In a separate pan, warm the cooked brown rice over low heat, stirring occasionally, for about 2-3 minutes until heated through. Season with a pinch of salt, if needed.
In another small pan, combine the black beans and corn. Heat over medium-low heat, stirring occasionally, for about 5 minutes, until heated through.
Prepare the toppings: slice the avocado, chop the cilantro, and if using a fresh tomato instead of salsa, chop it into small pieces.
Assemble the taco bowls: Place a lettuce leaf in each bowl. Divide the browned rice among the bowls, then top with the spiced chicken, black bean and corn mixture.
Add the toppings: Spoon 1/4 cup of salsa or tomato over each bowl, place a few slices of avocado on top, sprinkle with chopped cilantro, and squeeze a wedge of lime over everything. Season with additional salt and pepper if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Quick Meals Chicken Bowls recipe is ready in 20 minutes and features Cooked chicken breast, shredded, Cooked brown rice, Canned black beans, rinsed and other delicious ingredients. Contains 550 calories total.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the shredded cooked chicken, 0.5 tsp chili powder, 0.5 tsp cumin, and a pinch of salt and pepper. Stir well and heat for about 3-5 minutes until the chicken is warm and coated with the spices.
In a separate pan, warm the cooked brown rice over low heat, stirring occasionally, for about 2-3 minutes until heated through. Season with a pinch of salt, if needed.
In another small pan, combine the black beans and corn. Heat over medium-low heat, stirring occasionally, for about 5 minutes, until heated through.
Prepare the toppings: slice the avocado, chop the cilantro, and if using a fresh tomato instead of salsa, chop it into small pieces.
Assemble the taco bowls: Place a lettuce leaf in each bowl. Divide the browned rice among the bowls, then top with the spiced chicken, black bean and corn mixture.
Add the toppings: Spoon 1/4 cup of salsa or tomato over each bowl, place a few slices of avocado on top, sprinkle with chopped cilantro, and squeeze a wedge of lime over everything. Season with additional salt and pepper if desired.
Calories per Serving: 550
Your Rating:
