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
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Place the cooked brown rice in the bottom of 4 large pasta bowls.
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Top each with a 1/2 sliced chicken breast. Top the breast with a little bit of pesto applied with a brush.
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Top the bowls with the spinach and veggies, arranging nicely in groups.
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Top each with a spoonful of pine nuts, cheese, and dressing.
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Serve immediately or chill for further use.