HG's Margarita Chicken Mexi-Bowl

Calories: 362 Fat: 5g Sodium: 741mg Carbs: 52.5g Fiber: 8g Sugars: 6.5g Protein: 27.5g

HG's Margarita Chicken Mexi-Bowl

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    bowl


Ingredients

  • 2

    tbsp. fresh lime juice

  • tsp. chopped garlic

  • tsp. each salt and black pepper

  • 2

    tbsp. finely chopped cilantro

  • One

    3-oz. raw boneless skinless chicken breast cutlet, pounded to ½-inch thickness

  • ½

    cup cooked brown rice (see HG Tip!)

  • ½

    cup chopped tomatoes

  • 3

    tbsp. finely chopped red onion

  • 2

    tbsp. drained and chopped jarred jalapeño slices

  • ½

    cup mixed salad greens

  • 3

    tbsp. canned black beans, drained and rinsed

  • 3

    tbsp. frozen sweet corn kernels, thawed

  • ½

    oz. sliced avocado (about 1/8th of an avocado)

  • 3

    baked tortilla chips, lightly crushed

  • Optional garnishes: chopped cilantro, lime wedges

Directions

In a medium bowl, combine lime juice, garlic, salt, pepper, and 1 tbsp. cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard any excess marinade. Cook for about 4 minutes per side, until cooked through. Once cool enough to handle, slice into strips. If needed, heat up cooked rice. In a medium bowl, combine rice, tomatoes, onion, jalapeños, and remaining 1 tbsp. cilantro. Mix well. Top with sliced chicken and remaining ingredients.


Nutrition

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