Cook rice according to package directions. Meanwhile, preheat a large nonstick skillet over medium-high heat. Drain and rinse the beans.
Slice chicken into thin strips and toss with the garlic powder, cumin, and pepper. Heat the oil in the pan and add the chicken. Cook, stirring occasionally for 5 min. or until lightly browned and fully cooked. Add the beans and toss with the chicken to warm.
Peel and slice the avocado. Divide rice among 4 bowls. Top with the chicken and black beans, followed by 2 tbsp salsa, 2 tbsp shredded cheese, and ¼ of the avocado slices.
23.6g carbohydrate 11.4g fiber 36.7g protein 87mg cholesterol
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (889g)|
|Recipe Makes: 1|
|Calories from Fat: 1026 (47%)|
|Amt Per Serving||% DV|
|Total Fat 114g||152 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 56.6g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 340.2mg||105 %|
|Sodium 340.5mg||12 %|
|Potassium 2432.5mg||64 %|
|Total Carbohydrate 187.8g||55 %|
|Dietary Fiber 21.1g||84 %|
|Sugars, other 166.7g|
|Protein 105.2g||150 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!