HG's Margarita Chicken Mexi-Bowl
By sunitagt
Calories: 362
Fat: 5g
Sodium: 741mg
Carbs: 52.5g
Fiber: 8g
Sugars: 6.5g
Protein: 27.5g
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Ingredients
- 2 tbsp. fresh lime juice
- 1/8 tsp. chopped garlic
- 1/8 tsp. each salt and black pepper
- 2 tbsp. finely chopped cilantro
- One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
- 1/2 cup cooked brown rice (see HG Tip!)
- 1/2 cup chopped tomatoes
- 3 tbsp. finely chopped red onion
- 2 tbsp. drained and chopped jarred jalapeño slices
- 1/2 cup mixed salad greens
- 3 tbsp. canned black beans, drained and rinsed
- 3 tbsp. frozen sweet corn kernels, thawed
- 1/2 oz. sliced avocado (about 1/8th of an avocado)
- 3 baked tortilla chips, lightly crushed
- Optional garnishes: chopped cilantro, lime wedges
Details
Servings 1
Preparation
Step 1
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.
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