Chicken Verde Enchilada Salad Bowls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1½ Tbsp olive oil
- ½ (10-oz) can green enchilada sauce
- ⅓ cup drained and rinsed canned black beans
- ½ (8-oz) pkg shredded iceberg lettuce
- 1 cup shredded colby-Jack cheese
- 1 Roma tomato, chopped
- 3 Tbsp sour cream
- 3 Tbsp guacamole
Instructions
- Preheat oven to 400°F. Brush chicken with oil. Place on a foil-lined baking sheet.
- Bake 20 to 25 minutes or until done. Cool slightly; shred chicken using 2 forks.
- Stir together chicken, enchilada sauce, and beans in a microwavable bowl. Microwave 2 to 3 minutes or until thoroughly heated.
- Divide lettuce among 3 shallow bowls. Top with chicken mixture, cheese, tomato, sour cream, and guacamole.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
420
|
420
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 34 | 34 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 626 | 626 |
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