Wednesday, February 8, 2017

Southwest Chipotle Chicken Bowls

I'm obsessed with Chipotle Peppers and I'm even more obsessed with the Chipotle Sauce. If you haven't heard of it before they sell cans of just the adobo sauce in most grocery stores so you can get the rich smokey flavor of the chipotle peppers minus the peppers. Anyway, I decided to create a chicken taco bowl using the adobo sauce and piling on my favorite taco toppings. This bowl was not only delish it was healthy as well so I could indulge without the guilt!

Southwest Chipotle Chicken Bowls
Makes 4 Bowls
WW PP=11
Cal 447, Carbs 53, Fat 9, Fiber 2.5, Protein 37

16 oz. boneless chicken tenderloins
1 can adobo sauce
2 cups southwest black bean and corn blend
4 cups cooked brown rice
4 oz. queso fresco cheese
1 plum tomato, chopped

Cut tenderloins into chunks and place in a large saucepan. Saute over medium high heat until browned and juices are clear. Pour in adobo sauce and simmer for about ten minutes.

Evenly divide chicken and place one cup rice into each bowl. Evenly top with remaining ingredients and enjoy!

1 comment:

  1. Your recipe would be delicious on this cold rainy day. Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen


I'd love to hear from you. Please leave your comments below.

Related Posts Plugin for WordPress, Blogger...