Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless and skinless, cut in small pieces)
  • 1 onion (sliced)
  • 1 bell pepper (julienned)
  • 1 cup grape tomatoes (cut in half)
  • 1 avocado (sliced)
  • 1 cup canned corn (whole corn kernels)
  • 1 cup black beans
  • 1 cup cheddar cheese (shredded)
  • 1 - 2 tablespoon tex mex seasoning
  • 1 tablespoon olive oil
  • 4 tablespoon lime juice
  • 1/4 to 1/2 cup salsa

Instruction

  • In a large skillet, heat the olive oil; season the chicken with the tex mex seasoning. Add chicken to skillet and cook until no longer pink. Add onion and bell pepper to skillet and cook for about 5 min until onion is caramelized. Add additional olive oil if necessary. Also season with salt and pepper if preferred or additional tex mex spice.
  • Begin layering the bowls with chicken pepper mixture, black beans, corn, cherry tomatoes, avocado and shredded cheese. You may also serve these over a bed of rice, but I just used mixed leaf salad. Top with cilantro and squeeze fresh lime juice over the bowls. Serve with sour cream or salsa.