Southwest Chicken Bowl

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SW Chicken Bowl

It is easy to change ingredients to make this bowl your own. Grains go in the bottom and they are topped with a grilled protein, veggies, nuts or beans, and a little dressing. The warm and cool temperatures plus crunchy toppings make it a favorite for a weeknight meal. 
Prep Time: 10 minutes
Course: Entree, Dinner
Cuisine: American, Southwestern
Servings: 4 people
Calories: 295kcal
Author: Judy Doherty


  • 2 cups cooked brown rice
  • 4 cups spinach rinsed and ready tos erve
  • 2 each chicken breasts grilled
  • 2 tsp pesto prepared
  • 1 cups sundried tomatoes or cherry tomatoes
  • 1 cup green peppers sliced
  • 1/2 cup green onions sliced
  • 1 each avocado pitted, peeled, and cut in wedges
  • 2 tablespoons Italian dressing
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pine nuts


  • Place the cooked brown rice in the bottom of 4 large pasta bowls.
  • Top each with a 1/2 sliced chicken breast. Top the breast with a little bit of pesto applied with a brush.
  • Top the bowls with the spinach and veggies, arranging nicely in groups.
  • Top each with a spoonful of pine nuts, cheese, and dressing.
  • Serve immediately or chill for further use.


Serving: 1bowl | Calories: 295kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 301mg | Potassium: 840mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3525IU | Vitamin C: 69mg | Calcium: 118mg | Iron: 3mg
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