Recipe: Chicken Power Bowl

 
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Chicken Power Bowl

Using brown rice, fresh tomatoes and kale, strips of chicken, avocado, and big dollops of black bean dip to make a tasty dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Entree
Cuisine: Mexican
Servings: 4 people
Calories: 135kcal
Author: Judy Doherty

Ingredients

  • 2 cups cooked brown rice seasoned with hot sauce
  • 1 cup kale baby leaves ready to serve
  • 2 each tomatoes cored and cut in quarters
  • 2 each chicken breasts shredded
  • 1 each avocado cut in quarters
  • 2 cups pureed black beans
  • 1 tsp olive oil
  • 2 each limes juice
  • 1 tablespoon pepitas

Instructions

  • Cook the rice according to package directions. Season with hot sauce.
  • Puree the black beans. Use canned and drain them then puree them.
  • Cook and shred the chicken or use leftover chicken.
  • Cut the avocados in half and remove the pit. Peel away the skin and cut in wedges.
  • Assemble: place the rice on the bottom, followed by kale, tomato, chicken, avocado, pepitas, and oil and lime juice. Serve hot.

Nutrition

Serving: 2cups | Calories: 135kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
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