One of my favorite & nutritious go to meals. It provides protein, carbs, healthy fats, vegetables, and a little crispy crunch we all love.
This is a meal I eat on the regular. Once a week at least! I love salad, and all the benefits that go along with crunchy greens and colorful veggies. However, even I tire of the same blah garden-variety salads, and came up with a hearty and tasty Mexican-inspired dish, without compromising nutrients. Due to the flavor of the beans and other goodies, it can be enjoyed without dressing, or feel free to toss in one of your choosing! Provecho!
Tasty Tex Mex Salad
Prep time: 15 minutes
Total time: 30 minutes
Yields: 1 serving *MK’s tip: multiply by 4 to yield a larger batch, and prep for multiple days!
¼ red and green peppers
¼ yellow onion
1 serving chicken-less strips or chicken
¼ cup low-sodium black beans
¼ cup low-sodium pinto beans
⅓ cup brown rice
Romaine lettuce
¼ tomato
¼ avocado
1 small corn tortilla, torn into pieces and baked at 350 degrees for 10 minutes until the edges crisp.
- Cut the red and green peppers and yellow onion into thin strips. Put ¼ of each vegetable in a pan and sauté for 5-10 min.
- Add your pre-cooked chicken or chicken-less cubes into the pan with the vegetables and sauté for another 5-10 min.
- While the vegetables are sautéing, heat the black beans and pinto beans in one pot, and the rice in another on the stovetop (you can also heat in the microwave).
- When every thing is sautéed and heated, put the romaine lettuce in a salad bowl. Top with chicken/pepper/onion mixture, beans, tomato, avocado, and tortilla bits.
- Eat and enjoy!
Nutrient Information
Calories: 417 ● Carbs: 56 ● Fat: 9 ● Protein: 31 ● Sodium: 492mg ● Fiber: 6g ● Sugar: 4g
