I actually owe my husband credit for this recipe that we pretty much call “Rice Bowls” when we talk about having it for dinner. But to make it sound a little fancier, I am naming it “Southwestern Rice Bowls”. Fancy huh?
It is great with ground turkey meat or shredded chicken. I have even had it with a mild fish like Tilapia, which is fabulous too.
As I have mentioned before, I like to bake a few chicken breasts in coconut oil (or olive oil) with garlic powder and pepper and have to make simple recipes or just each for lunch. I bake them covered at 350 degrees for about 40 minutes or until no longer pink then kind of shred it or at least cut it into 1 inch cubes. And it’s perfect for this recipe!
Voila! A simple and healthy dinner!
Cooked Chicken Breasts, shredded or Ground Turkey Meat, browned
White or Brown rice, cooked
1 can of Black Beans ( I use low sodium)
1 lb bag of frozen corn (or can of corn)
Fresh Cilantro, chopped
Salsa or Fresh cut tomatoes
Plain fat free plain Yogurt (or low fat sour cream)
Sliced Avocado or Guacamole (optional)
Chopped Scallions (optional)
Shredded cheese (optional)
Pepper to taste
1. Cook chicken, if necessary, and shred into pieces.
2. Cook rice as directed.
3. Layer rice, chicken, black beans, and then corn in a bowl.
4. Top with Cilantro, salsa, fat free plain yogurt, scallions and cheese.
I am sharing this recipe at some of these great Weekly Linky Parties.
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