Mexican Chicken Bowl

Mexican Chicken Bowl

serves 4

  • 1.5 lb. organic chicken breast, sliced thin
  • 15 oz. can black beans, drained and rinsed well
  • 10 oz. can diced tomatoes with green chilies, drained and rinsed
  • 16 oz. mushrooms, sliced
  • 2 medium onions, sliced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp black pepper
  • 8 cups green leaf lettuce, shredded
  • 1 tbsp olive oil
  • 1 cup rice, cooked (optional)
  • Guacamole for topping

Heat olive oil in skillet over medium-high heat. Saute onion and mushrooms until onions are translucent. Add sliced chicken and cook for about 3 minutes. Add in black beans, tomatoes and chilies, and all seasonings. Toss until well mixed, add more salt and pepper to taste. Serve chicken and black bean mixture over shredded lettuce with desired toppings such as guacamole. Serve with rice if desired.

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