Ingredients
Scale
For the chicken:
- 2 cups shredded poached chicken breast
- 2 TBS olive oil
- 2 TBS fresh lime juice
- 1 tsp white wine vinegar
- 1 tsp chili powder
- 1 tsp chipotle chili paste
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp black pepper
For the bowl:
- 2 cups chopped romaine lettuce
- 1 (15-oz) can of black beans, drained and rinsed
- 1 (15-oz) can of corn niblets, drained and rinsed
- 1 cup of cooked rice (can use white or brown)
- 1 cup chopped fresh tomatoes
- ½ cup plain sour cream (can use low fat)
- ½ cup prepared guacamole
To top: (all optional)
- Lime wedges, sliced jalapeno peppers, hot sauce, salsa
Instructions
1. Heat the oil in a skillet. Toss the chicken with the lime juice, white wine vinegar, chili paste and spices. Add to the skillet. Cook, stirring frequently, over medium high heat, until the chicken is heated through and nicely glazed. Set aside.
2. To assemble bowls, evenly divide the lettuce, black beans, corn, rice, and tomato into four separate bowls, placing everything into the bowl in a decorative manner. Top each with a portion of the chicken, 2 TBS of sour cream and 2 TBS of guacamole.
3. Serve with lime wedges, jalapenos, and a splash of hot sauce if desired.
- Prep Time: 15 minutes
- Additional Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Calories: 495 per bowl (using low fat sour cream)