Crispy Rice:

NutritionSortLoading...
Loading...

2 servings (~260 g) leftover Mexican-Style Rice (p. 69 in cookbook)

Select allAdd

*I prefer to use pre-prepped refrigerated rice. The colder and drier it is, the better it crisps up.

SortLoading...
Loading...

Chipotle Chicken:

24 oz chicken breasts, slightly pounded thin

2 tbsp Homemade Taco Seasoning (p. 23 in cookbook)

1 tbsp (15 mL) extra virgin olive oil (optional)

1 tsp: paprika, garlic powder

½ tsp salt

Select allAdd

SortLoading...
Loading...

To Assemble:

¾ cup (150 g) organic black beans, rinsed & drained

½ cup (120 g) corn kernels, rinsed & drained

¼ large cucumber (140 g), cubed

1 medium avocado (130 g), diced

½ tomato (65 g), diced

¼ medium red onion (60 g), thinly sliced

juice of 1 lime (30 mL), freshly squeezed

½ Protein Chipotle Ranch (optional; p. 24 in cookbook)

Select allAdd

1. Preheat air fryer to 400 F and line an air fryer rack with parchment. Spread leftover rice evenly in a single layer on rack. Air fry for ~10-12 minutes.

2. While rice is crisping, lightly pound chicken breasts thin. Season and cook in a greased pan over medium heat for ~4-6 minutes on each side, until cooked through and lightly charred. Set aside to rest.

3. Remove crispy rice from heat, stir to break up any chunks, then flatten into an even layer again and return to air fryer for ~3-5 minutes, until darkened.

4. Chop veggies and chicken. Quickly whisk Protein Chipotle Ranch sauce. Assemble salad: lettuce, cucumber, tomato, onion, corn, beans, avocado, chicken, crispy rice, and sauce. Toss until everything is evenly coated. Enjoy!

5. Macros: 419 calories | 44.1 g P | 30 g C (net) | 10 g F + 7.2 g fiber