Low Fat Mexican Bowl

Packed with vibrant flavors and wholesome ingredients, this Low Fat Mexican Bowl is the perfect guilt-free way to satisfy your craving for bold, zesty Mexican-inspired cuisine. A hearty base of fluffy brown rice and crisp romaine lettuce is topped with tender, seared grilled chicken, protein-rich black beans, sweet corn, juicy diced tomatoes, and creamy avocado. The dish is brought together with a tangy, low-fat Greek yogurt dressing infused with lime, cumin, and fresh cilantro for an irresistible zip. Ready in just 45 minutes, this bowl is an ideal healthy meal prep option or quick weeknight dinner. Customize it with your favorite toppings and enjoy a high-protein, low-fat meal that doesn’t skimp on flavor!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 medium skinless chicken breast
• 1 spray olive oil spray
• 1 can (15 oz) black beans
• 1 cup sweet corn kernels
• 1 cup diced tomatoes
• 2 cups chopped romaine lettuce
• 1 small avocado
• 1 large fresh lime
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 0.5 cup low-fat Greek yogurt

Directions

Step 1

Rinse 1 cup of brown rice under cold water. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for about 25 minutes or until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

Step 2

Sprinkle salt and pepper on both sides of the chicken breast. Lightly coat a non-stick skillet with olive oil spray and heat over medium heat.

Step 3

Cook the chicken breast for about 7-8 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the pan and let it rest for a couple of minutes, then chop into bite-sized pieces.

Step 4

While the chicken and rice are cooking, drain and rinse the canned black beans and set them aside in a bowl.

Step 5

In a separate bowl, combine 1 cup of sweet corn kernels and 1 cup of diced tomatoes.

Step 6

Cut the avocado in half, remove the pit, and dice the flesh. Squeeze half of the lime over the avocado to prevent browning.

Step 7

For the dressing, mix the low-fat Greek yogurt, juice of the remaining half of the lime, cumin, chili powder, garlic powder, and cilantro in a small bowl. Stir until well combined.

Step 8

To assemble the bowls, divide the cooked rice and chopped romaine lettuce evenly among four bowls.

Step 9

Top each bowl with a quarter of the cooked chicken, black beans, corn, tomatoes, and avocado.

Step 10

Drizzle the yogurt dressing evenly over the bowls.

Step 11

Garnish with extra cilantro and lime wedges if desired. Serve immediately and enjoy your healthy, low-fat Mexican bowl!

Nutrition Facts

Serving size	(2259.1g)

Amount per serving	% Daily Value*
Calories	1551.1

Total Fat 38.2g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.3g
Cholesterol 201.1mg	0%
Sodium 2493.7mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 52.5g	0%
Total Sugars 40.0g
Protein 121.5g	0%

Vitamin D 44.1IU	0%
Calcium 584.1mg	0%
Iron 15.2mg	0%
Potassium 2383.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 30.2%

Carbs: 48.4%