Servings per Recipe
4
Nutrition Facts
Calories
: 330
Total Fat
: 11
g
Sodium
: 340
mg
Total Carbohydrate
: 35
g
Dietary Fiber
: 4
g
Protein
: 22
g
Ingredients
1 tablespoon canola or olive oil
1 1/2 cup cooked chicken breast, cut into bite-sized pieces
1 medium potato, shredded
1/2 medium red onion, chopped
1 medium carrot, shredded
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 cup cooked brown rice
1/2 cup reduced-fat cheddar cheese, shredded
1/2 cup salsa
Preparation
Wash hands with soap and water.
Heat oil in large sauté pan on medium heat. Add chicken (internal temperature should be 165 degrees F), potato, onion, carrot, garlic, cumin, and pepper to pan. Cook for 5 minutes or until vegetables are tender.
Place ½ cup cooked rice into 4 bowls. Top each bowl of rice with ¼ of the chicken mixture.
Top each serving with salsa and shredded cheese.