Retro Taco Bowl

By lorik

Ingredients

• Chicken:
• 2 tablespoons olive oil
• 1/2 medium red onion, chopped
• 1 tablespoons chili powder
• 1 pound ground chicken
• 3/4 cups fresh or frozen corn kernels
• Kosher salt and freshly ground black pepper
• Dressing:
• 1/2 cup prepared salsa
• 1/2 cup low fat Greek yogurt
• Salad:
• 1 heart of romaine, chopped
• One 15-ounce can kidney beans, drained and rinsed
• 2 plum tomatoes, diced
• 1 cup grated pepper jack cheese
• 2 avocados, diced
• 2 cups coarsely crushed tortilla chips, for topping

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

Heat olive oil in a large skillet over medium-high heat. Add the onion and saute until tender, about 3 minutes. Season the onion with salt and pepper and sprinkle in the chili powder. Stir and toast the chili powder for 1 minute, until fragrant. Add the ground chicken, season with salt and pepper, and cook, while stirring and breaking up with the back of a wooden spoon until browned, about 4 minutes. Toss in the corn and add 1/4 cup water and simmer until dry, 2 minutes. Cool the chicken mixture slightly.

Mix together the salsa and Greek yogurt in a small bowl.

Combine the romaine, kidney beans, tomatoes, cheese, avocados, crushed chips, chicken mixture, and dressing in a large serving bowl. Serve immediately.