Mexican

Chicken, Beans and Guacamole Lunch is for Lunch.

Chicken, Beans and Guacamole Lunch takes 20 minutes to prepare.

Chicken, Beans and Guacamole Lunch takes 20 minutes to cook.

Chicken, Beans and Guacamole Lunch makes 2 servings.

The ingredients for Chicken, Beans and Guacamole Lunch are:

4 oz Kirkland Perdue Chicken Breast Boneless Skinless
1 fruit without skin and seeds Avocados, California (Haas)
1 serving Don Pablos Pico de Gallo
1 serving McCormick Guacamole Seasoning Mix (by OUSKABOO)
1 cup Bush's Pinto Beans

Here is how you make Chicken, Beans and Guacamole Lunch:

Cook one large frozen chicken breast (I use Costco's Kirkland individually wrapped) and I cook mine in my instantpot electric pressure cooker. Shred when cooked.Make Guacamole - I use 1 large haas avocado, 1 4oz pack of pico de gallo made fresh at HEB, 1/2 pkt spicy guacamole seasoning and a splash of fresh lime juice.Rinse and measure out one cup of beans. I prefer pinto*Keep beans and shredded chicken mixed together* separately from your guacamole.One lunch day, take half of the chicken and beans (cold or hot depending on your liking) and mix with half of the guacamole. Makes two lunches. Serving Size: Makes two lunch portionsNumber of Servings: 2Recipe submitted by SparkPeople user GRATEFULTRUTH98.

The nutritional information for Chicken, Beans and Guacamole Lunch is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 283.4

• Total Fat: 13.9 g
• Cholesterol: 32.5 mg
• Sodium: 659.4 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 13.1 g
• Protein: 19.4 g

Chicken, Beans and Guacamole Lunch is Mexican cuisine.

The dietary needs meet for Chicken, Beans and Guacamole Lunch is Low Carb