Chicken Fajita Rice Bowls

 Cook Up Comfort pg 192 {4 servings} 5 points STOVE
½ t chili powder
½ t paprika
½ t garlic powder
½ t ground cumin
¼ t dried oregano
½ t salt
1/8 t black pepper
¾ lb skinless, boneless chicken breast, cut into strips
1 t olive oil
2 c frozen cooked brown rice, reheated according to package instructions
1 avocado peeled, pitted, and diced
¼ c sliced pickled jalapeno peppers
½ c pico de gallo or salsa
4 lime wedges

1. Combine chili powder, paprika, garlic powder, cumin, oregano, salt, and black pepper in small bowl. Sprinkle mixture over chicken and toss to coat. Heat oil in in medium skillet over medium-high heat. Add chicken and cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes.
2. Place ½ c rice in eachof 4 bowls. Top each bowl evenly with jicama, bell pepper, avocado, pickled jalapeno, and chicken. Spoon on pico de gallo and serve with a lime wedge.

Brown Rice-Veggie Bowls with Ginger Lime Dressing

 p. 51 Cook Up Comfort {4 servings}  6 points stove
2 T lime juice
2 T fresh cilantro leaves
4 t Asian (dark) sesame oil
2 t honey
2 t grated peeled fresh ginger
¼ t salt
1 T water
1 ½ c cooked brown rice, at room temp
1 (15 oz) can black beans, rinsed and drained
½ avocado, peeled, pitted, and diced
1 small red onion, finely chopped
1 carrot, cut into matchstick strips
1 red bell pepper, chopped
1 cup grape tomatoes, halved or quartered
1 c diced mango

1. Combine lime juice, 2 T cilantro, oil, honey, ginger, salt, and water in a blender and puree. Set aside.
2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add dressing and toss to coat. Divide evenly among 4 bowls and sprinkle with remaining 2 T cilantro.

WW Chicken Fajita Rice Bowl

   5 pts

        1/2 tsp chili powder
        1/2 tsp paprika
        1/2 tsp garlic powder
        1/2 tsp ground cumin
        1/4 tsp dried oregano
        1/2 tsp table salt
        1/8 tsp black pepper
        12 oz uncooked boneless skinless chicken breast, cut into strips
        1 tsp olive oil
        2 cup(s) cooked medium grain brown rice
        2 cup(s) uncooked jicama, diced
        1 cup(s) uncooked bell pepper(s), red, chopped
        1 item(s) California (Hass) avocado, diced
        4 Tbsp pickled jalapeno peppers, sliced
        1/2 medium fresh lime(s), cut into 4 wedges
        1/2 cup(s) pico de gallo, or salsa
        4 sprig(s) cilantro
    Combine chili powder through black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium non-stick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl
    Place 1/2 c rice in each of four bowls; top each with 1/2 c jicama, 1/4 c red pepper, 1/4 of avocado, 1 Tbsp jalapeno and 3 oz chicken. Garnish each with 2 Tbsp pico de gallo, a lime wedge and some cilantro.

Grilled Tilapia Bowls with Chipotle Avocado Crema

Tilapia Seasoning:
•1 teaspoon chili powder
•1 teaspoon paprika
•1 teaspoon of cumin
•1 teaspoon of garlic powder
•½ teaspoon of salt
•¼ teaspoon of pepper
•2 large tilapia filets

Chipotle Avocado Crema:
•½ cup of plain Greek yogurt
•juice of one lime
•1 large avocado
•1 garlic clove
•1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
•salt & pepper
•3 cups of cooked quinoa
•15 oz. black beans, rinsed and drained
•2 ears of fresh corn, shucked
•¼ cup of fresh cilantro
•1 roma tomato, diced


1.In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2.In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3.Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4.Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5.Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6.Remove both from the grill and set aside.
7.Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema