Santa Fe Chicken Bowls Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

Steps:

• Heat oven to 350°F
• Spray cookie sheet with nonstick cooking spray.
• Remove dough from cans.
• Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top.
• Place dough balls, seam side down, on sprayed cookie sheet.
• Bake at 350°F for 22 to 26 minutes or until golden brown.
• Meanwhile, heat oil in large saucepan over medium-high heat until hot.
• Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
• Add all remaining ingredients except cheese; mix well.
• Bring to a boil.
• Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
• With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls.
• Place each bread bowl on individual serving plate.
• Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese.
• Place top of each bread bowl next to filled bread bowl.

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Steps:

• Spray crock pot with non-stick cooking spray.
• Add chicken, beans, tomatoes, and green chilies into crock pot.
• In a small bowl, whisk together taco seasoning and broth or water. Pour over chicken mixture.
• Cover and cook on low 8 hours.
• Once cooked, shred chicken using 2 forks.
• Add corn, heating through.
• Spoon over cooked rice.
• Garnish with lime and cilantro. You can also add salsa, cheese, avocado, or sour cream. Make it your bowl!