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–+ servings

Chicken Rice Bowl with Creamy Cilantro Lime Dressing

A quick and easy dish with everything you need, right in one bowl. Does it get better than this? No. No it does not.
Course Main Dish
Cuisine Gluten Free, Mexican
Keyword Dip, High protein, Lean protein, Salad, Spicy, Summer
Cooking Method Stove Top
Condition Cancer, Gluten Free, Nut Free
Servings 1 serving

Ingredients

  • 3-4 oz chicken breast
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 cup rice cooked
  • 1/2 cup black beans low sodium, rinsed, drained
  • 1/2 cup cabbage shredded
  • 2 Tbsp queso fresco crumbled
  • 1/4 avocado diced
  • 1/4 cup tomato cherry, diced
  • 1/4 cup Greek yogurt plain
  • 1/2 lime juiced
  • 2 Tbsp cilantro chopped, plus additional for garnish
  • 1 pinch salt kosher, optional
  • jalapeno sliced, for garnish

Instructions

Salad:

  • In a small bowl, mix together cumin, chili powder, and garlic. Rub seasoning mixture onto chicken and cook in a pan over medium high heat, until it reaches an internal temperature of 165º F. Let cool slightly and dice.
  • Layer the rice, chicken, black beans, cabbage, queso fresco, avocado and tomato in a shallow bowl.

Dressing:

  • In a small bowl, whisk together yogurt, lime juice, cilantro, and salt (optional).
  • Drizzle over rice bowl. Garnish with additional cilantro and fresh jalapeno slices, if desired. Enjoy!

Nutrition

Carbohydrates: 56g | Protein: 49g | Fat: 18g | Sodium: 498mg | Potassium: 493mg | Fiber: 16g