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Nutrition Facts
Serving Size 426 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 410 mg 17%
Total Carbohydrate 36 g 12%
Dietary Fiber 9 g 36%
Sugars 6 g
Protein 26 g
Vitamin A 20% Iron 20%
Vitamin C 130% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Chipotle Bowl
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3/4 Lb boneless skinless chicken thighs
2 Tbsp chipotle in adobo, chopped or pureed
2 Tsp olive oil, divided use
14 Oz pkg. H-E-B Caulibits
1/4 cup(s) cilantro, chopped
1 cup(s) corn, frozen or canned
12 Oz H-E-B Pico de Gallo
15 Oz black beans, in liquid
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Instructions

1
Preheat oven to 375°F. Line a sheet pan with foil and set aside.
2
Carefully trim any extra fat away from chicken thighs and coat with chipotle in adobo. Place on lined pan and put in oven for 20 minutes.
3
Meanwhile, heat oil in a large skillet over medium high heat. Add in caulibits and cilantro, cook for 4 minutes stirring frequently. Remove from skillet and divide among 4 bowls or containers.
4
In a bowl combine corn and pico.
5
Empty black beans into a microwave safe bowl. Heat on high until warm.
6
Remove chicken from oven and chop.
7
To build bowls top the caulibits with black beans, chicken, and then corn mixture.
8
Serve immediately.

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