Tex-Mex Burrito Bowl with Lime-Avocado Sauce
Craving a tasty Mexican dish without all the carbs? This Tex-Mex burrito bowl with lime-avocado sauce is so delicious, you won't even miss the tortilla!
Slice the chicken into bite-sized strips. Season with the chili powder, cumin, garlic pepper, and salt.
Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken, stirring occasionally, until it’s cooked through, about 10 minutes.
Transfer the chicken to a plate lined with paper towels and allow it to rest.
Chop or slice the avocado.
Grab 2 bowls and add 1 cup of arugula to each one. Divide the chicken, avocado, beans, and cheese between the bowls.
Top with salsa and Lime-Avocado Sauce.
This recipe is for 2 burrito bowls.
To save time, use leftover chicken or pick up a rotisserie chicken at the store.
You can also use store-bought guacamole or salsa, but be sure to check the labels for added sugar and sodium.
To prep your ingredients in advance, simply make the chicken, lime-avocado sauce, and homemade salsa ahead of time. Store the chicken in an airtight container in the refrigerator for up to 4 days and the sauces for up to a week.
Serving: 1bowl | Calories: 404kcal | Carbohydrates: 22g | Protein: 36g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 527mg | Potassium: 697mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 27.2mg | Calcium: 230mg | Iron: 3.1mg | Net carbs: 13g