I think this would make a teriffic lunch, but tonight I made it for myself for dinner. My husband got his tonsils removed this week, so he's been on a steady diet of all things mushy. I passed on the ramen noodles, and I took the opportunity to experiment a little with Hungry Girl's recipe. I used chicken that was already grilled, which saved me a huge step. So instead of marinating the chicken as suggested in the recipe, I just used the marinade as a dressing! I ditched the brown rice and avocado to keep the calories low, and I tweaked the measurements slightly to make it easier to measure out and calculate for all you My Fitness Pal and Weight Watchers gals.
I really enjoyed this meal. It was filling and satisfying. A word of caution though, the jalapenos give it quite a kick, so adjust those accordingly. I'll definitely be making this again!
Margarita Chicken Bowl
Servings: 1 • Weight Watcher Points+: 7 points plus
Calories: 287 • Fat: 4g • Carb: 29g • Fiber: 5g • Protein: 35g • Sugar: 4g
For the Chicken Bowl:
- 1/2 cup salad greens of your choice
- 1/2 cup tomatoes, chopped
- 2 Tablespoons red onion, finely chopped
- 2 Tablespoons canned corn
- 2 Tablespoons canned black beans, drained and rinsed
- 2 Tablespoons jarred jalapenos slices, drained and chopped
- 3 ounces grilled chicken breast
- 3 tortilla chip, crushed
For the Margarita Dressing:
- 2 Tablespoons Lime Juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon minced garlic
- 2 Tablespoons fresh cilantro, finely chopped
In a small bowl combine lime juice, salt, pepper, minced garlic, and cilantro. Mix well, and allow to sit while you prepare the chicken bowl.
In a medium bowl, combine salad greens, tomatoes, red onion, corn, black beans, jalapeno, chicken, and tortilla chips.
Pour prepared dressing over the entire chicken bowl, and enjoy!