Crispy Fish Rice Bowls
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 4 frozen beer-battered fish fillets
- ¼ cup plain Greek yogurt
- 3 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ⅛ tsp salt
- 2 cups broccoli slaw
- 1 green onion, sliced
- ½ avocado, chopped
- Cook rice and bake fish according to package directions. Flake or chop fish, if desired.
- Meanwhile, stir together yogurt, cilantro, lime juice, and salt in a bowl. Add slaw and onion; toss.
- Divide rice, fish, slaw, and avocado between 2 bowls.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
24 |
24 |
| Sat. Fat (g) |
4 |
4 |
| Protein (g) |
17 |
17 |
| Carb (g) |
72 |
72 |
| Fiber (g) |
9 |
9 |
