Cheesy Chicken Avocado Southwestern Veggie Bowl

Cheesy Chicken Avocado Southwestern Veggie Bowl

Cheesy Chicken Avocado Southwestern Veggie Bowl

Ingredients 

  • Non-stick olive oil spray
  • 16oz boneless skinless chicken breast cutlets, or chicken breasts
  • 8 dashes of garlic powder (about two sprinkles per cutlet)
  • Dash of both salt and black pepper both (1 per cutlet)
  • 2 cups frozen sweet corn (Trader Joe’s has frozen fire roasted sweet corn-yumm!)
  • 2 cups frozen broccoli florets
  • 1/2 cup southwestern salsa
  • 4 wedges of The Laughing Cow Light Creamy Swiss cheese
  • 1 avocado thinly sliced
  1.  If using chicken breasts, cut them in half long ways so that you have 4 chicken breast cutlets.
  2. Spray a large skillet with non-stick spray and bring it to medium heat.  Add chicken, sprinkle with seasonings.  Cook for about 4 minutes per side until cooked through.
  3. Meanwhile combine frozen veggies in a large microwave safe bowl.  Cover and microwave 2-4 minutes or until hot and broccoli is tender.  Add salsa and mix well.
  4. Once chicken is finished cooking place each cutlet in its own sealable to-go container.  Spread a wedge of cheese on each chicken cutlet, then top with a 1/4 of the sliced avocado.
  5. Evenly divide the vegetables between the 4 to-go containers.
  6. If on the go cut up the chicken into bite size pieces and mix in with veggies for a burrito bowl.  (My boyfriend gave me this idea.-Thanks honey!)
  7. Seal to-go containers and refrigerate until ready to eat.  When ready to eat, re-heat in microwave 2-3 minutes and enjoy.

Notes

This recipe was inspired from Lisa Lillien’s “Hungry Girl Diet Cookbook”.  It serves 4, and each serving has 337 calories, 9.5g of fat, 28g of carbs, 7g of fiber, and 33g of protein.

I love this recipe because it’s delicious and so easy to make (maybe 20 minutes).



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