Low Fat Mexican Bowl
Packed with vibrant flavors and wholesome ingredients, this Low-Fat Mexican Bowl is a delicious and guilt-free way to enjoy hearty Mexican-inspired cuisine. Featuring a nourishing base of tender brown rice and crisp romaine lettuce, this recipe is topped with juicy, skillet-seared chicken breast, protein-rich black beans, sweet corn, and zesty diced tomatoes. Creamy diced avocado and a tangy Greek yogurt dressing infused with lime, cumin, and cilantro add a burst of freshness to each bite. Ready in just 45 minutes, this meal is perfect for meal prep or a quick, nutritious dinner for the whole family. Healthy, satisfying, and low in fat, this Mexican bowl is a flavor-packed option for anyone seeking a nutritious twist on traditional Tex-Mex fare.
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Recipe Information
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
Instructions
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.
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.
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.
While the chicken and rice are cooking, drain and rinse the canned black beans and set them aside in a bowl.
In a separate bowl, combine 1 cup of sweet corn kernels and 1 cup of diced tomatoes.
Cut the avocado in half, remove the pit, and dice the flesh. Squeeze half of the lime over the avocado to prevent browning.
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.
To assemble the bowls, divide the cooked rice and chopped romaine lettuce evenly among four bowls.
Top each bowl with a quarter of the cooked chicken, black beans, corn, tomatoes, and avocado.
Drizzle the yogurt dressing evenly over the bowls.
Garnish with extra cilantro and lime wedges if desired. Serve immediately and enjoy your healthy, low-fat Mexican bowl!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 667 mg | 14% | |
*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.
