Taco bowl [Bulkbites.com]

• Servings: 4
• Time: 50 minutes

chicken thigh, rice, pico, corn, zuchinni, +/- avocado

Nutrition

• calories: 486
• protein: 30
• carbs: 59
• fat: 15
• saturated fat: 0.63
• polyunsaturated fat: 0.84
• monounsaturated fat: 2.65
• cholesterol: 0
• sodium: 263
• potassium: 222
• dietary fiber: 1.04
• sugars: 4.33
• vitamin a: 7
• vitamin c: 22
• calcium: 26
• iron: 0
• magnesium: 0
• complex carbs: 53.63
• other fats: 10.88

Ingredients

• 16 ounce Chicken thigh, skin removed
• 3 Cup Rice - Steamed White Short Grain Rice Plain
• 1 can drained, rinsed Corn, sweet, yellow, canned, drained solids, rinsed with tap water
• 1 large Squash, zucchini, baby, raw
• 1 pepper Peppers, jalapeno, raw
• 2 lemon yields Lemon juice, raw
• 1 medium Onions, raw
• 1 ounce Taco Spices Seasoning Mix
• 1 cup shredded Lettuce, iceberg (includes crisphead types), raw
• 4 serving PACE, Pico De Gallo
• 1 tablespoon Oil, olive, salad or cooking
• 3 cloves Garlic, raw

Instructions

• Make rice in rice cooker.
• Cook chicken thigh with taco seasoning in air fryer 350F, 15-20 minutes until done to an internal temperature of 165.
• In a cast iron pan with a high temp oil covering the bottom heat the corn on high heat until blackened turning every 2-3 minutes for a total of 5 minutes. Add the onions to the pan and continue cooking until onions translucent around 5 minutes. Add the garlic and jalapenos and brown for 2-3 minutes being careful not to burn. Transfer the corn to a bowl to be later combined with the zuchinni.
• Rinse the cast iron/carbon steel pan. Spray the bottom of the pan of oil with a high smoke point oil, heat on high until shimmering. Add zucchini to pan flipping, cook for around 2-3 minutes until soft but not mushy.
• Combine corn mixture and zucchini in the bowl. Add lemon juice and olive oil. Toss to combine.
• Makes four servings, assemble bowls with as much lettuce on top as desired. Add salsa as desired.