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Chicken Burrito Bowl with Fresh Pico de Gallo & Creamy Chipotle Sauce

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Ingredients

  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon lime juice
  • 2 teaspoons canned chipotle peppers, pureed
  • 1/2 cup roma tomatoes, diced
  • 1 tablespoon red onion, diced
  • 1 tablespoon lime juice
  • 1 tablespoon jalapeno peppers, minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 teaspoon Kosher salt
  • 1/2 tablespoon olive oil
  • 1/2 cup boneless and skinless chicken breast, chopped fine
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 teaspoons lime juice
  • 1/2 cup baby arugula
  • 1/2 cup baby spinach
  • 1 cup romaine lettuce, chopped
  • 1/2 cup corn kernels
  • 1/2 cup black beans (canned or cooked)
  • 1/4 cup fresh avocado, pit removed, peeled, and mashed

Instructions

  1. Combine all ingredients. Stir until mixed well and smooth. Set aside.
  1. Combine all ingredients. Mix well and set aside.
  1. Heat the olive oil in a skillet on medium heat. Once hot, add the chicken, chili powder, and cumin. Cook until the chicken is firm and cooked through. Remove from heat and toss the chicken in 2 teaspoons of the lime juice and set aside.
  2. In a bowl, toss together the arugula, spinach and lettuce. Divide the greens between two large serving bowls. In sections, place the corn and black beans on top of the lettuce. Combine the avocado and remaining lime juice. Place in the avocado mix in another section over the greens.
  3. Next, divide the chicken in half and place the chicken over the greens in it’s own section, and last the fresh pico de gallo.
  4. Drizzle the chipotle sauce over top. Serve.
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Yield: 2 Servings | Serving Size: 1 bowl | Calories: 392 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 49 g | Fiber: 12 g | Sugar: 6 g | Protein: 30 g | Cholesterol: 43 mg | Sodium: 414 mg

SmartPoints (Freestyle): 4

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Credit : SkinnyMs.