Southwest Chicken Bowl

SW Chicken Bowl

It is easy to change ingredients to make this bowl your own. Grains go in the bottom and they are topped with a grilled protein, veggies, nuts or beans, and a little dressing. The warm and cool temperatures plus crunchy toppings make it a favorite for a weeknight meal. 

• 2 cups cooked brown rice
• 4 cups spinach (rinsed and ready tos erve)
• 2 each chicken breasts (grilled)
• 2 tsp pesto (prepared)
• 1 cups sundried tomatoes (or cherry tomatoes)
• 1 cup green peppers (sliced)
• 1/2 cup green onions (sliced)
• 1 each avocado (pitted, peeled, and cut in wedges)
• 2 tablespoons Italian dressing
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts

1. Place the cooked brown rice in the bottom of 4 large pasta bowls.

2. Top each with a 1/2 sliced chicken breast. Top the breast with a little bit of pesto applied with a brush.

3. Top the bowls with the spinach and veggies, arranging nicely in groups.

4. Top each with a spoonful of pine nuts, cheese, and dressing.

5. Serve immediately or chill for further use.

Entree, Dinner

American, Southwestern