Mexican Chicken and Corn Quesadilla Bowl

Mexican · 40 min · Chicken · gluten-free, high-protein

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Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup corn kernels, frozen or canned
• 1 cup bell peppers (any color), sliced
• ½ cup red onion, sliced
• 1 cup black beans, rinsed and drained
• 1 cup white rice
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon each spice blend (cumin, chili powder, paprika)
• to taste salt and pepper

Method

1. Cook the rice according to package instructions. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell peppers and red onion; sauté until tender, about 5 minutes.
3. Add shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook until heated through, about 5-7 minutes.
4. Divide cooked rice into bowls. Top with the chicken and vegetable mixture.
5. Sprinkle shredded cheddar cheese over each bowl.
6. Drizzle with remaining olive oil or a squeeze of lime if desired. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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