Tex-Mex Oatmeal Lunch Bowl
2
Points®
Temps total: 15 min • Préparation: 10 min • Cuisson: 5 min • Portions: 1 • Difficulté: Facile
Change up your midday grain bowl by using oatmeal as the base. You probably have it in your pantry already, it cooks up in a flash, and it pairs well with any topping you can think of. Here, we cook the oats in the microwave (at reduced power to keep them from boiling over) in vegetable broth for a savoury boost, then top them with rotisserie chicken breast, pinto beans, corn, salsa, cheese, and avocado. It’s like nachos, but in a creamy, more cozy form.
Ingrédients
Fat free reduced sodium vegetable broth
1 cup(s), or chicken broth
Uncooked old fashioned oats
½ cup(s)
Kosher salt
1 pinch(es)
No-salt-added canned drained pinto beans
¼ cup(s)
Frozen corn
¼ cup(s), thawed
Fat free salsa
2 tbsp(s)
Skinless rotisserie chicken breast
2 oz, shredded
Cotija cheese
1½ tsp(s), crumbled
Avocado
¼ medium
Instructions
1
In a 4-cup glass measuring cup or a medium microwave-safe bowl, stir together the broth, oats, and salt. Microwave at 70% power until done, stirring once or twice, 4 to 5 minutes. Spoon the oats into a shallow bowl.
2
Meanwhile, heat a small nonstick skillet over medium heat. Add the beans, corn, salsa, and chicken; cook until heated through, stirring occasionally, 3 to 4 minutes. Spoon the mixture over the oats; top with the cheese and avocado.
3
Serving size: 1 bowl
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