Baja-Style Chicken Bowl

I do love creating meals in bowls, and this one is easy enough to create, but it left us both feeling as though something was missing.  I still don't know what.  I served it with Chef John's Nectarine Salsa and omitted the cheese. (That wasn't what was missing.)   

November 1:  I made it again, this time adding cumin, cayenne, chili powder, cashews, mushrooms, green onions and pre-made salsa.  In this case, "Baja-style" meant boring.

2 servings

13 calculated points

Grenache

Ingredients

• 2 teaspoons olive oil
• 4 ounces diced cooked chicken
• 1 ⁄2 cup frozen corn
• salt and ground black pepper to taste
• 1 cup cooked brown rice
• 1 ⁄2 cup salsa
• 1 ⁄4 cup shredded Monterey Jack cheese

Directions

Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.