Southwest Chicken and Rice Bowl

Makes 4 servings (great for prep!)

Ingredients

-1 tbsp olive oil

-1 small yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 jalapeño, diced (optional for spice)

-2-3 cloves of garlic, minced

-1 cup basmati white rice

-1/2 cup salsa

-1/2, 15 oz. can black beans, drained and rinsed

-1/2, 15 oz. can corn, drained and rinsed

-Season however you like! I used chicken fajita mix seasoning

-2 cups cooked, diced chicken

-1 cup Mexican cheese blend, shredded

-Dressing: 1 cup plain greek yogurt, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1tsp hot sauce, 1-2 tbsp water (to thin, as needed), fresh cilantro

Instructions

Heat the olive oil in a large skillet over medium heat. Saute the onion, bell peppers, and jalapeno pepper for ~4-5 minutes or until softened. Add the garlic and stir until fragrant, ~30 seconds. Add in the rice and stir to coat the grains. Then add salsa, black beans, chicken broth, and seasonings of choice. Bring to a boil, then cover and turn down the heat to let simmer until the rice is fully cooked. Then stir in the cooked chicken and corn until combined. Top with cheese and add dressing if you choose!

Nutrition | 1 serving (without dressing) — calories: 544, protein: 36g, carbs: 67g, fat: 15g, fiber: 5.7g

Nutrition | 1 serving (with dressing) — calories: 556, protein: 38g, carbs: 68g, fat: 15g, fiber: 5.7g