Southwestern Egg Roll in a Bowl

Prep: 5

Cook: 15

Total: 20

Yield:4 servings

1 pound chicken breast cut into very small pieces
4 teaspoons oil divided
salt
4 green onions sliced thinly, divided into white and dark green parts
2 cloves garlic minced
1 bag coleslaw mix
½ teaspoon cumin See Notes for seasoning variation
2 teaspoons chili powder See Notes for seasoning variation
1 teaspoon onion powder See Notes for seasoning variation
½ teaspoon crushed red pepper flakes optional, See Notes for seasoning variation
½ teaspoon salt See Notes for seasoning variation
2 tablespoons soy sauce
1 cup black beans
1 cup corn kernels
2 cups spinach chopped
1 red bell pepper chopped
1 lime halved

Heat 2 teaspoons oil in skillet. Add chicken and cook, stirring occasionally, until browned on all sides. Transfer to plate.
Heat other 2 teaspoons oil and add onion, garlic, bell pepper. Cook until onion becomes translucent (about 5 minutes).
Add coleslaw mix, spinach, beans, soy sauce, corn, and seasoning. Cook until coleslaw is softened. Add chicken and stir well. Squeeze juice of 1/2 lime over and toss.
Blend ranch and avocado. Drizzle over. Top with remaining sliced avocado, tortilla strips, and sliced jalapenos if desired. Serve with more lime juice

Seasoning variation: Substitute 1 1/2 tablespoon taco seasoning for cumin, chili powder, onion powder, red pepper flakes, and salt in egg roll mixture.
Vegetarian: Substitute chicken with plant-based chicken substitute, faux beef crumbles, or tofu. Can also be left out entirely.