May 11, 2009

Southwest Chicken Bowl

Southwest Chicken Bowl


2 teaspoons olive oil

1 pound chicken breast, chopped up small

1 large green pepper, chopped

1 Roma tomato

1 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon salt

1 cup of your favorite salsa

1 can pinto beans, rinsed and drained

- fresh spinach, torn up into bite sized pieces

- shredded Parmesan cheese


1) In nonstick skillet, heat olive oil on medium heat for 1 minute. Add chicken, chili powder, ground cumin, and salt. I like the chicken to be coated with the spices before I add the bell pepper and tomato, but you can add those veggies as soon as you get the spices mixed in with the chicken. Cook, stirring occasionally, until chicken looses pink color throughout. Stir in salsa and beans; cook 5 minutes to blend flavors and heat through.

2) Tear up spinach leaves and put into each person's bowl (however much you like). Spoon in chicken mixture and top with shredded Parmesan cheese if you like.

I fixed this yesterday for dinner. There's enough for two hungry adults. Personally, it was enough for 2 dinners and a lunch. The spices and amounts weren't enough for me, so I added more along with some others. I like things spicy though. I'm also not a big fan of most beans, so I used black beans. I will definitely make this again. Do NOT leave out the parmesan cheese because it definitely made a difference. All in all though, good meal. :)

1 comment:

Kayla said...

You tried it! Glad to hear you will be making it again. I almost always have to adjust recipes to our taste. I cut back on the cumin b/c the first time I made it, that is all I could taste (I forget the original amount). I also use On the Border Salsa which has lots of flavor. I also agree about the Parmesan, but I love cheese, so that's not surprising!