NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked brown rice

0.25 cup Black beans

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Olive oil

1 cup Romaine lettuce

2 tbsp Pico de gallo

0.13 whole Avocado

2 tbsp Non-fat plain Greek yogurt

1 tsp Chipotle peppers in adobo sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

1 tsp Lime juice

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with the sea salt, black pepper, garlic powder, and cumin until evenly coated.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the seasoned chicken strips, sliced bell peppers, and red onions to the skillet, sautéing for 6 to 8 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 4

  In a small mixing bowl, combine the non-fat plain Greek yogurt, minced chipotle peppers, and lime juice, whisking until the crema is smooth and slightly smoky.

• 5

  To assemble the bowl, place the shredded romaine lettuce and cooked brown rice at the bottom of a large serving bowl.

• 6

  Arrange the sautéed chicken and vegetable mixture on top, then add the black beans, pico de gallo, and fresh avocado slices.

• 7

  Finish by drizzling the chipotle crema over the entire bowl for a creamy and spicy kick.