HG's Mexi-licious Chipotle Chicken Bowl

By sretzlaff

Serving Size: entire recipe Calories: 362 Fat: 11.5g Sodium: 663mg Carbs: 28.5g
Fiber: 5.5g Sugars: 7.5g Protein: 35g PointsPlus® value 9*

Ingredients

• One 4-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
• Dash each salt and black pepper
• 2 tbsp. finely chopped cilantro
• 1 tbsp. plus 2 tsp. lime juice
• 2 tbsp. light sour cream
• 1/4 tsp. ground cumin
• 3 tbsp. pico de gallo with 90mg sodium or less per 2-tbsp. serving
• 3 tbsp. canned black beans, drained and rinsed
• 3 tbsp. frozen sweet corn kernels, thawed
• 1 1/2 tsp. chopped chipotle pepper, previously packed in adobo sauce (or HG Alternative)
• 1 cup chopped romaine lettuce
• 1/2 oz. sliced avocado (about 1/8th of an avocado)
• 2 tbsp. reduced-fat shredded cheddar cheese
• 3 baked tortilla chips, lightly crushed

Details

Servings 1
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Season chicken with salt and pepper, and place in wide medium bowl. Add 1 tbsp. each cilantro and lime juice. Flip chicken to coat. Cover and refrigerate for 30 minutes.

Meanwhile, make the dressing: In a small bowl, combine sour cream, cumin, and 1 tsp. lime juice. Mix well, and refrigerate.

To make the salsa, in a medium bowl, combine pico de gallo, black beans, corn, and chipotle pepper. Add remaining 1 tbsp. cilantro and 1 tsp. lime juice. Mix well, and refrigerate.

Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard excess marinade. Cook for about 5 minutes per side, until cooked through. Once cool enough to handle, slice into strips.

Place lettuce in a medium bowl. Top with salsa, chicken, avocado, and cheese. Drizzle with dressing (or serve dressing on the side). Top with crushed chips.