Southwest Chicken Grain Bowl
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
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Southwest Chicken Grain Bowl
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
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| Servings |
| 2 |
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Ingredients
- 2/3cup brown ricecooked
- 1/3cup quinoacooked
- 2 1/2ounces grilled chickencubed (substitute any cooked chicken)
- 1/4cup frozen corn kernelsthawed to room temperature
- 1 1/2cups romaine lettucewashed and chopped (1″ pieces)
- 1cup fresh kale greenswashed, stems removed, chopped (1″ pieces)
- 1/3cup fresh tomatocored and chopped
- 1/4cup low sodium black beansrinsed and drained
- 2Tbsp fresh green onion (scallion)trimmed and sliced
- 1/4 cup chipotle vinaigretterecipe follows
- 1ounce tortilla chipsabout 8
Chipotle Vinaigrette
- 1Tbsp red wine vinegar
- 1Tbsp honey
- 1 1/2tsp fresh lime juice
- 1/4ounce canned chipotle pepper in adobo
- 1tsp fresh green onion (scallion)trimmed and chopped
- 3/4tsp water
- 2tsp chopped fresh cilantro
- pinch kosher salt
- pinch fresh ground black pepper
- 1 3/4tsp extra virgin olive oil
Instructions
Chipotle Vinaigrette
- In blender or food processor, combine all vinaigrette ingredients except oil. Blend until smooth.
- With blender running, slowly add oil in a thin, steady stream until well blended.
- Use as needed in recipe or refrigerate until needed and whisk before using.
Assemble Bowls
- In large bowl, combine brown rice and quinoa. Add cooked chicken, corn, black beans, Romaine lettuce, kale, tomato, and scallions. Add chipotle vinaigrette. Toss to mix.
- Divide into two serving bowls. Top each with 4 tortilla chips for crunch. Serve immediately.