Baja-Style Chicken Bowl

“For a little extra flavor, add the salsa while cooking instead of after.”


  • 2 teaspoons olive oil
  • 4 ounces diced cooked chicken
  • 1/2 cup frozen corn
  • 1 red bell pepper, sliced
  • salt and ground black pepper to taste
  • 1 cup cooked brown rice
  • 1/2 cup salsa
  • 1/4 cup shredded Monterey Jack cheese


  1. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
  2. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
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