CHICKEN RICE BOWL
612
Ingredients:
- 150g Boneless Chicken Breast, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- Dash of Salt & pepper
Pico de gallo:
- 50g tomato diced
- 30g diced onion
- 3g diced jalapeno
- 5g cilantro
- 3g lime juice
- pinch of salt & pepper
- 10g spring onions
For the bowl:
- 65g Rice (raw weight) cooked in 130ml water
- 100g corn (canned or frozen)
- 45g low-fat cheddar cheese
Instructions:
- Cook the rice according to the package instructions.
- Spray a large pan with some cooking spray and cook the minced chicken over medium heat, stir in all the seasonings and mix well, if it seems a little dry feel free to add a splash of water.
- Remove from pan and set aside.
- In the same pan cook the corn over medium heat for approximately 5 minutes.
- Now make the pico de gallo. Dice the tomato, onion, and jalapeno pepper. Stir in the lime juice and salt/pepper and add the chopped cilantro and spring onions.
- Mix the cooked rice, cooked ground meat with the pico de gallo and then add the cheddar cheese.
- Serve warm or cool and enjoy.
Nutrition Facts:
- Calories: 612 Cal
- Protein: 53.3 g
- Carbs: 77.3 g
- Fat: 9.7 g
