By Dhanishya Vadlamudi
In a medium-sized bowl, combine the cooked brown rice and rinsed black beans. Drizzle with olive oil and stir gently to mix. Season with a pinch of salt and pepper to taste.
Warm the shredded chicken in a skillet over medium heat for about 3-4 minutes, or until heated through.
Assemble the bowl: In a serving bowl, layer the mixed rice and black beans at the base.
Top with the warmed shredded chicken, followed by the salsa.
Arrange the sliced avocado and shredded lettuce around the bowl.
Garnish with fresh cilantro leaves and a lime wedge on the side.
Serve immediately and enjoy your Quick Mexican Chicken Taco Bowl!
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This Mexican Quick meals Lunch Dinner recipe is ready in 15 minutes and features cooked chicken breast (shredded), cooked brown rice, canned black beans, rinsed and other delicious ingredients. Contains 390 calories total.
In a medium-sized bowl, combine the cooked brown rice and rinsed black beans. Drizzle with olive oil and stir gently to mix. Season with a pinch of salt and pepper to taste.
Warm the shredded chicken in a skillet over medium heat for about 3-4 minutes, or until heated through.
Assemble the bowl: In a serving bowl, layer the mixed rice and black beans at the base.
Top with the warmed shredded chicken, followed by the salsa.
Arrange the sliced avocado and shredded lettuce around the bowl.
Garnish with fresh cilantro leaves and a lime wedge on the side.
Serve immediately and enjoy your Quick Mexican Chicken Taco Bowl!
Calories per Serving: 390
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