Chicken Fajita Bowl

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 467.9
  • Total Fat: 12.2 g
  • Cholesterol: 48.8 mg
  • Sodium: 511.1 mg
  • Total Carbs: 58.1 g
  • Dietary Fiber: 14.9 g
  • Protein: 34.4 g

View full nutritional breakdown of Chicken Fajita Bowl calories by ingredient


Introduction

Cook the rice the night before, and this makes a quick and easy bowl that you can assemble in the morning and take to work for lunch. Cook the rice the night before, and this makes a quick and easy bowl that you can assemble in the morning and take to work for lunch.
Number of Servings: 1

Ingredients

    3 oz Boneless, Skinless Chicken Breast, diced
    1/2 cup cooked Brown Rice
    1/3 cup Canned Black Beans, drained and rinsed
    1/2 cup Spinach, fresh
    1/4 Avocado, diced
    1 tbsp Salsa Verde
    2 tbsp Chobani Plain Nonfat Greek Yogurt
    4 Grape Tomatoes, halved
    12 strips assorted Bell Peppers
    1/4 medium Vidalia Onion, sliced
    1/4 tsp Goya Adobo All Purpose Seasoning
    1 tsp Chili powder
    1 tsp Cumin seed

Tips

For easy meal prep for weekday lunches, cook 1 cup rice in 2.5 cups water and a pinch of salt. Divide the five 1/3 cup servings into lidded bowls. Season five chicken breasts and saute them, and add them to the bowls. Top with a variety of beans, veggies and other toppings. In 30 minutes you can have five lunches or quick dinners for the week.


Directions

Place the rice, black beans, spinach, tomato and avocado in a bowl with a lid. Dice the chicken, add the seasonings. Spray a pan with cooking spray and saute the chicken until cooked through. Set aside and add the peppers and onions. Saute over med-hi heat until cooked through. Add the chicken and peppers to the bowl. Drizzle with salsa. Garnish with yogurt.

Serving Size: Makes one bowl

Number of Servings: 1

Recipe submitted by SparkPeople user KATHEMINATOR.