Serves 4
Total time: 1 hour
Ingredients:
1 cup uncooked brown rice
1 tablespoon olive oil
1 1/2 pounds ground chicken
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper, to taste (1/2 tsp of salt should be enough)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounces) can whole kernel corn, drained and rinsed
1/2 cup pico de gallo or salsa
1 cup plain nonfat Greek yogurt
1 tablespoon chipotle paste
1 clove garlic, minced
Juice from 1 lime
1⁄4 teaspoon salt
Optional add-ins: chopped avocado, roasted sweet potatoes, peppers or other
vegetables
Directions:
1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle paste, garlic, lime juice and salt to taste - set aside.
2. Cook rice according to package instructions; set aside.
3. Heat olive oil in a large pot over medium high heat. Add ground chicken, cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
4. Add chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste. Cook for another minute, remove from heat.
5. Divide rice into bowls, or containers, if saving for later. Top with ground chicken mixture, black beans, corn and salsa, drizzled with chipotle cream sauce.
Nutrition information per serving:
Calories: 575; Protein: 45 g; Carbohydrate: 61 g; Fat: 19 g; Fiber: 12 g; Sodium: 850 mg
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