Healthy bowls have kind of been a trend lately. Small meals loaded with all sorts of healthy add-ons from quinoa to black beans. Clearly, no one has ever seen just how much I can shove into one bowl. Because, I am pretty sure I took the idea of a light healthy dinner and tossed it out the window. Sure, this isn’t a double down at the Taco Bell drive-through, but this certainly makes clean eating look good.
Damned good. And that’s just how I want to do it.
- 1 large chicken breast
- salt and pepper
- 1 tbs olive oil
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teas Tobasco sauce
- 1 cup brown or white rice, cooked
- 1 cup fresh romaine lettuce, chopped
- black beans, rinsed and drained
- 1/2 avocado diced
- 1/4 cup red onion, minced
- a few queso crumbles
- In a skillet over medium-high heat, add the oil and swirl to coat pan. Season the chicken with salt and pepper and place in skillet to cook. Cook for 7 to 10 minutes, flipping once halfway through, until golden and cooked through on both sides. Remove the chicken from the skillet, cover, and set aside.
- Reduce the heat to medium-low. Add the salsa, sour cream, and Tobasco. Turn off the heat, but leave the pan over the burner, and stir to combine.
- Slice the chicken and divide between bowls. Pour any collected juice into the bowl. Top with salsa mix, avocado, red onion, and queso.