By Sharon Matuck
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cooked shredded chicken to the skillet, season with salt and pepper, and cook for about 2-3 minutes until heated through.
While the chicken is heating, in a medium saucepan, combine the cooked brown rice and black beans. Heat over medium heat, stirring occasionally, until warmed through, about 3-4 minutes.
Add the thawed corn to the saucepan with the rice and beans, stir and continue to heat for another 2 minutes.
Prepare the bowls by dividing the warm rice mixture into 4 bowls.
Top each bowl with an equal portion of heated chicken, chopped romaine or mixed greens, sliced avocados, and fresh salsa.
Garnish each bowl with cilantro and lime wedges on the side. Add additional salt and pepper to taste.
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This Dinner Mexican Healthy recipe is ready in 25 minutes and features cooked shredded chicken, cooked brown rice, black beans and other delicious ingredients. Contains 590 calories total.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cooked shredded chicken to the skillet, season with salt and pepper, and cook for about 2-3 minutes until heated through.
While the chicken is heating, in a medium saucepan, combine the cooked brown rice and black beans. Heat over medium heat, stirring occasionally, until warmed through, about 3-4 minutes.
Add the thawed corn to the saucepan with the rice and beans, stir and continue to heat for another 2 minutes.
Prepare the bowls by dividing the warm rice mixture into 4 bowls.
Top each bowl with an equal portion of heated chicken, chopped romaine or mixed greens, sliced avocados, and fresh salsa.
Garnish each bowl with cilantro and lime wedges on the side. Add additional salt and pepper to taste.
Calories per Serving: 590
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