Need a fresh, healthy summer dinner idea? Try this Southwestern Chicken Bowl — black beans, cherry tomatoes, fresh corn, jicama … all generously doused in a creamy lime avocado sauce.
*Serves 4-6
Ingredients
Chicken
- 1 1/2-2 pounds chicken tenders
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. garlic salt
- 2 Tbsp. freshly ground pepper
Bowl
- 2 cups cooked brown or white rice or quinoa
- 1 can black beans
- 1 cup cherry tomatoes
- 1-2 avocados
- 1 cup sliced jicama
- 1 red or yellow pepper
- Raw corn cut from one ear
- Cilantro
Creamy Lime Avocado Sauce
- 1 small avocado (about 1/3 cup)
- 1/4 cup plain Greek yogurt
- 1 (packed) cup cilantro
- 1 garlic clove
- Juice and zest from 1 lime
- 1/2 tsp. cumin
- 1 cup water
- Salt to taste
Instructions
Chicken
- Preheat grill.
- Thoroughly drain chicken. Toss with evoo in a mixing bowl.
- Add garlic salt and pepper. Stir to coat chicken.
- Grill chicken over medium heat, about four minutes per side, or until it reaches an internal temperature of 165 degrees.
- *If you want your peppers grilled, put them on with the chicken and grill until tender.
Creamy Lime Avocado Sauce
- Put all ingredients in blender and blend until smooth. Adjust seasonings to taste.
Bowl
- Put rice in bowl and add all other ingredients on top. Drizzle with sauce.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.
