NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked brown rice

2 tbsp Canned black beans

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Chipotle peppers in adobo sauce

1 tbsp Lime juice

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with the ground cumin, chili powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the pan to rest, then add the sliced bell peppers and red onions to the same skillet, sautéing until tender and slightly charred.

• 4

  In a small mixing bowl, combine the Greek yogurt, minced chipotle peppers, and lime juice, stirring until the crema is smooth.

• 5

  Slice the rested chicken into bite-sized strips.

• 6

  Assemble the bowl by placing the warm brown rice at the base and topping it with the black beans, sautéed vegetables, and sliced chicken.

• 7

  Garnish with fresh avocado slices and a generous drizzle of the chipotle crema before serving.