“Bowl” Dinners never disappoint and are such an easy way to prep for weeknight meals. There are so many meat/veg/carb combinations to play with! Tonight’s bowl includes chicken, coconut rice, lettuce, black beans, sweet corn, tomato, avocado, onion, Mexican blend cheese, and salsa.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (𝟰 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀)
2 Boneless Skinless Chicken Breasts, Sliced thin
1 tbsp Olive Oil
2 tsp Minced Garlic
2 tsp Kroger Blackened Seasoning
¼ Cup Shredded Mexican Blend Cheese
¼ White Onion, Sliced long
1 Can Whole Kernel Corn
2 Roma Tomatoes, Chopped
½ Avocado, Diced
1 ½ Cup Rice, uncooked
½ Cup Unsweetened Canned Coconut Milk
1 ½ Cup Water
1 tsp Salt
1 Cup Romaine Lettuce, Chopped
2 Stems Green Onion, Chopped
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Combine Chicken seasoning, garlic, olive oil, and chicken in a bowl. Bring your grill to medium heat and cook chicken for ~3 min per side. Set aside.
Combine rice, coconut milk, water, and salt in a medium sauce pan and put to high heat until it is boiling. Once boiling, stir and reduce to low heat. Cover with a lid and continue cooking for 15 minutes. Remove the pot from heat and let stand for 10 minutes.
Sauté onions in a pain with olive oil on medium-low heat until browned.
Heat corn and beans separately either in a small pot or in the microwave.
Create your bowl! Add lettuce, tomatoes, avocado, cheese, and salsa to your bowl with your chicken, rice, beans, and corn.
546 Cal 57g Carb 15g Fat 42g Protein
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