Tex-Mex Oatmeal Lunch Bowl
Low sodium vegetable broth
1 cup(s), or chicken broth
Uncooked old fashioned rolled oats
No-salt-added canned drained pinto beans
¼ cup(s), thawed
Fat free salsa
Skinless original seasoning rotisserie chicken breast
2 oz, shredded
1½ tsp, crumbled
¼ item(s), medium
- 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.
- 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.
- Serving size: 1 bowl