Salsa chicken and rice bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless skinless chicken breast cut into 1 inch cubesinstant brown rice -prepared as directed for 4 servings1 can seasoned pinto beans rinsed and drained1 zucchini squash diced1 yellow summer squash diced1 potato skin on diced4 TBL Salsa1 TBL Olive oil 1/8 tsp each of salt, pepper, chili powder, cumin, garlic powder mixed together
Cook rice according to package directions. Season chicken with spices, sauté in olive oil until done and set aside, in same pan sauté potatoes until tender, add zucchini and yellow squash, sauté until tender, add beans, and return chicken to the pan. divide rice between 4 bowls, add chicken and vegetable mixture, top each bowl with 1 TBL salsa.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JILIANC.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JILIANC.
Nutritional Info Amount Per Serving
- Calories: 399.2
- Total Fat: 6.0 g
- Cholesterol: 20.6 mg
- Sodium: 230.3 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 9.8 g
- Protein: 19.6 g
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