Quick Chicken Taco Bowl
When you are in a hurry and need to throw together a complete meal, it is ok to look to some processed and convenience foods. Here is a recipe that is primarily processed and pre-prepared foods but still fits well within a healthy and well balanced diet!
Quick Chicken Taco Bowl
Makes 4 servings
Ingredients:
Rotisserie chicken, shredded
1 can black beans, drained and rinsed
2 microwavable pouches rice
2 Tbsp avocado oil
1/2 bag frozen fire-roasted corn kernels
1/2 bag frozen pepper and onion strips
Taco seasoning (a premade pouch works fine, I also like to make my own with paprika, cumin, garlic, and chili powder)
1 bag shredded cabbage mix
Salsa
Directions:
Pull your rotisserie chicken off the bone and shred or slice into bite size pieces. Drain and rinse your black beans. Microwave your instant rice.
Over medium heat, add avocado oil to a large skillet. Add corn kernels, peppers and onions, and spices. Sauté approximately 5 minutes, or until thoroughly heated. Add the black beans and chicken until just warmed. Don’t overcook, you will dry out your chicken.
Divide your shredded cabbage mix among 4 bowls. Top with chicken, beans, and vegetables. Add salsa as a dressing and enjoy!
Looking for some modifications?
Sub the rotisserie chicken for ground beef or shrimp.
Make this dish as spicy or mild as you prefer. Add jalapeños, green chile, or hotter salsa for more of a kick. Add cheese or a touch of sour cream to reduce the spice level.
Increase the vegetable content by adding diced tomatoes, avocado, or black olives.
