Mexican Chicken Bowl
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 cups rotisserie chicken
2 tbsp olive oil
2 green onions (diced)
1 avocado (sliced)
1/2 tsp paprika
1/2 chili powder
1/4 cup plain greek yogurt
1/4 cup primal kitchen mayo
2 tbsp cotija cheese (grated)
3 cups frozen corn
In a skillet over medium heat, add 1 tbsp of olive oil, corn, and green onion.
Cook for around 5 minutes or until the corn starts to darken.
Once done, add corn mixture into a bowl to let cool.
In that same bowl, add cotija cheese on top of the corn.
In the same skillet used previously over medium heat, add 1 tbsp olive oil and rotisserie chicken.
Cook for around 3-5 minutes or until warm then remove from heat.
In a seperate small bowl, add and mix mayo, greek yogurt, chili powder, and paprika until well combined.
Evenly divide chicken, corn mixture, mayo mixture, and avocado into 6 bowls or servings to come as close as possible to the given macros