Description
A fast Tex-Mex-inspired protein bowl made with cooked chicken, rice, black beans, corn, salsa, Greek yogurt, cheddar, and lime.
Ingredients
3 cups shredded cooked chicken
2 cups cooked microwave rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 cup salsa
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
Taco seasoning, to taste
1 lime
Instructions
1. Prepare the rice according to package directions and divide among four bowls.
2. Season the cooked chicken with taco seasoning and microwave with a small splash of water or salsa until steaming hot.
3. Microwave the drained black beans and frozen corn until hot.
4. Divide the chicken, beans, and corn over the rice.
5. Top each bowl with salsa, Greek yogurt, and shredded cheddar cheese.
6. Finish with fresh lime and serve.
Notes
Heat previously cooked chicken and leftovers to 165°F.
For meal prep, store the rice, chicken, beans, and corn separately from the Greek yogurt, salsa, and lime when possible.
Refrigerate cooked leftovers within 2 hours and use within 3–4 days.
For freezing, freeze the chicken, rice, beans, and corn without the yogurt or salsa.
Thaw frozen portions overnight in the refrigerator and reheat the warm ingredients to 165°F before adding the cold toppings.
Nutrition
- Serving Size: About 1 generous bowl
- Calories: 630 kcal
- Sugar: 9g
- Sodium: 975mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 9g
- Protein: 58g
- Cholesterol: 130mg