Crispy Fish Rice Bowls
Ingredients
- 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
Instructions
- 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.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
554
|
554
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 72 | 72 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 710 | 710 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
