Southwest Queso Chicken Rice Bowls

• servings: 6 Servings

Ingredients

These Southwest Queso Chicken Rice Bowls hit like a burrito and a queso dip had a high-protein baby.

Grilled chicken, cheesy rice, black beans, avocado, and a homemade chipotle Greek yogurt drizzle on top.

Mixed everything in one pan and dished it into 6 bowls — creamy, spicy, and hits every time.

Full Recipe (6 Servings): (174 recipes in the cookbook)

Queso Rice Base:

3 cups dry white rice (cook it up = ~9 cups cooked)

300g nonfat cottage cheese

60g reduced-fat cream cheese

80g reduced-fat shredded cheddar

4 tsp Kraft cheese powder

2 tbsp Knorr Alfredo mix

Stir all that into the hot rice ‘til it’s creamy AF

Grilled Chicken:

32 oz chicken breast

Season with chili powder, cumin, garlic powder, paprika, salt

Grill, chop, and toss into the rice

Mix-Ins:

½ cup black beans

Optional: 1 cup corn if you got it

Top With:

Sliced avocado (1/6 per bowl)

Drizzle of chipotle Greek yogurt sauce:

Sauce:

3 tbsp Greek yogurt

1 tsp chipotle in adobo

Lime juice, garlic powder, smoked paprika

Splash of water to thin

Keep the avocado and sauce separate until serving if you’re storing these.

Meal prep never tasted this 🔥

Macros per bowl:

500 cals

52g protein

50g carbs

8 ½ fat

Drop a 🌯 if this needs to go in the ebook 👇