Chicken, Beans and Guacamole Lunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz Kirkland Perdue Chicken Breast Boneless Skinless 1 fruit without skin and seeds Avocados, California (Haas) 1 serving Don Pablos Pico de Gallo 1 serving McCormick Guacamole Seasoning Mix (by OUSKABOO) 1 cup Bush's Pinto Beans
Cook one large frozen chicken breast (I use Costco's Kirkland individually wrapped) and I cook mine in my instantpot electric pressure cooker. Shred when cooked.
Make Guacamole - I use 1 large haas avocado, 1 4oz pack of pico de gallo made fresh at HEB, 1/2 pkt spicy guacamole seasoning and a splash of fresh lime juice.
Rinse and measure out one cup of beans. I prefer pinto
*Keep beans and shredded chicken mixed together* separately from your guacamole.
One lunch day, take half of the chicken and beans (cold or hot depending on your liking) and mix with half of the guacamole. Makes two lunches.
Serving Size: Makes two lunch portions
Number of Servings: 2
Recipe submitted by SparkPeople user GRATEFULTRUTH98.
Make Guacamole - I use 1 large haas avocado, 1 4oz pack of pico de gallo made fresh at HEB, 1/2 pkt spicy guacamole seasoning and a splash of fresh lime juice.
Rinse and measure out one cup of beans. I prefer pinto
*Keep beans and shredded chicken mixed together* separately from your guacamole.
One lunch day, take half of the chicken and beans (cold or hot depending on your liking) and mix with half of the guacamole. Makes two lunches.
Serving Size: Makes two lunch portions
Number of Servings: 2
Recipe submitted by SparkPeople user GRATEFULTRUTH98.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 13.9 g
- Cholesterol: 32.5 mg
- Sodium: 659.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 13.1 g
- Protein: 19.4 g
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