Chicken Verde Enchilada Salad Bowls
Wine Recommendation
Bota Box Pinot Grigio
Ingredients
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ⅓ cup green enchilada sauce
- ½ cup rinsed and drained canned black beans
- ½ head romaine lettuce, shredded
- ½ cup shredded Mexican blend cheese
- 1 small Roma tomato, chopped
- ¼ cup sour cream
- ¼ cup refrigerated 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 microwave-safe bowl. Microwave 2 to 3 minutes or until thoroughly heated.
- Divide lettuce between 2 bowls. Top with chicken mixture, cheese, tomato, sour cream, and guacamole.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
513
|
513
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 39 | 39 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 740 | 740 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
