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Southwest Grilled Chicken Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: kate jones
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1

Description

 


Ingredients

  • 4 ounces grilled chicken (our grilled taco chicken is delicious here; you could also use our slow cooker taco chicken. Both are linked in the blog post.)
  • 1/2 cup quinoa, brown rice, or a mix like Seeds of Change
  • 1/2 cup beans (black, pinto, or kidney)
  • 1/4 cup frozen corn (optional)
  • 1/4 cup salsa
  • 1 ounce cheese, grated (cheddar or pepper jack)
  • 1/2 lime, cut into wedges
  • 1/4 Avocado (optional)

Instructions

Place chicken, quinoa, beans, and corn in a microwave-safe storage container. Place salsa and grated cheese in small containers (disposable or reusable depending on your preference; lidded portion cups available near the paper plates are very convenient). Add lime wedges. Store up to 7 days.

When ready to serve, if desired, transfer chicken mixture to a microwave safe bowl (or just use the storage container). Stir in salsa. Microwave 60-90 seconds or until heated through. Stir, season with salt and pepper if desired, add cheese, and squeeze lime juice over the mixture. Serve immediately.


Notes

Nutrition Information (including corn, not including avocado)

Calories: 498
Fat: 14
Carbs: 55
Sugar: 6
Fiber: 11
Protein: 40
Weight Watchers Freestyle Points: 7

 To make these in bulk or for 4 people, here are the proportions:

16 ounces grilled chicken (or grilled taco chicken or slow cooker taco chicken)
2 cups quinoa, brown rice, or a prepared mixture like Seeds of Change
2 cups drained beans (kidney, black, or pinto)
1 cup frozen corn
1 cup salsa
4 ounces shredded cheese
2 limes, cut into 8 wedges
1 avocado (don’t cut until you’re ready to eat)