Chicken-Mango Tortilla Bowls
Ingredients
- 6 corn tortillas, cut into ¼-inch-wide strips
- 3 Tbsp olive oil, divided
- ½ tsp salt, divided
- 1½ lb boneless, skinless chicken thighs, cubed
- ¼ tsp pepper
- 1 red bell pepper, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 2 mangoes, chopped
- 2 avocados, sliced
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil.
- Spread tortilla strips in a single layer. Drizzle with 1 Tbsp oil, and sprinkle with ¼ tsp salt. Bake 15 to 18 minutes or until browned and crisp.
- Meanwhile, sprinkle chicken with ¼ tsp each salt and pepper. Cook in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes or until starting to brown.
- Add bell pepper; cook 4 to 6 minutes or until bell pepper is lightly browned. Add beans; cook until thoroughly heated and chicken is done.
- Divide chicken mixture among 6 bowls. Top with mango, avocado, tortilla strips, and cilantro. Serve with lime wedges, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 30 | 30 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 576 | 576 |
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