Chicken Bowl for the Hungry Soul
Serving Size: entire recipe
Calories: 362
Fat: 11.5g
Sat Fat: 4g
Sodium: 663mg
Carbs: 28.5g
Fiber: 5.5g
Sugars: 7.5g
Protein: 35g
PointsPlus® value 9*
SmartPoints® value 9*
HG Alternative: Don't like things spicy? Skip the chipotle. Adore some heat? Use more!
Scoot over, ordinary chicken meals. This here bowl may soon be your new BFF!
Prep: 15 minutes
Marinate: 30 minutes
Cook: 10 minutes
Ingredients:
One 4-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
Dash each salt and black pepper
2 tbsp. finely chopped cilantro
1 tbsp. plus 2 tsp. lime juice
2 tbsp. light sour cream
1/4 tsp. ground cumin
3 tbsp. pico de gallo with 90mg sodium or less per 2-tbsp. serving
3 tbsp. canned black beans, drained and rinsed
3 tbsp. frozen sweet corn kernels, thawed
1 1/2 tsp. chopped chipotle pepper, previously packed in adobo sauce (or HG Alternative)
1 cup chopped romaine lettuce
1/2 oz. sliced avocado (about 1/8th of an avocado)
2 tbsp. reduced-fat shredded cheddar cheese
3 baked tortilla chips, lightly crushed
Directions:
Season chicken with salt and pepper, and place in wide medium bowl. Add 1 tbsp. each cilantro and lime juice. Flip chicken to coat. Cover and refrigerate for 30 minutes.
Meanwhile, make the dressing: In a small bowl, combine sour cream, cumin, and 1 tsp. lime juice. Mix well, and refrigerate.
To make the salsa, in a medium bowl, combine pico de gallo, black beans, corn, and chipotle pepper. Add remaining 1 tbsp. cilantro and 1 tsp. lime juice. Mix well, and refrigerate.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard excess marinade. Cook for about 5 minutes per side, until cooked through. Once cool enough to handle, slice into strips.
Place lettuce in a medium bowl. Top with salsa, chicken, avocado, and cheese. Drizzle with dressing (or serve dressing on the side). Top with crushed chips.
MAKES 1 SERVING