Scarlet's Southwest Barack‐A‐Bowl - $14.29 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 1 match is flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

chicken tenders drives this basket at $6.99, 12% of the total. The next biggest lines are extra-virgin olive oil ($5.99) and extra-virgin olive oil ($5.99). $42.87 of the basket - 75% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Pompeian® Robust Extra Virgin Olive Oil · about 453 ml left, $5.74 of value
• Pompeian® Robust Extra Virgin Olive Oil · about 453 ml left, $5.74 of value
• Pompeian® Robust Extra Virgin Olive Oil · about 453 ml left, $5.74 of value
• Pompeian® Robust Extra Virgin Olive Oil · about 453 ml left, $5.74 of value
• KIND Raw Pumpkin Seeds · about 192 g left, $5.07 of value
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Breast Tenders · about 227 g left, $3.49 of value

“Much of the food we eat is inspired by southwest flavors, which is why I chose to create a healthy southwest dish loaded with power foods for energy,” says Scarlet. “Due to the beautiful weather in Arizona, we grill outdoors year round, so I wanted to include grilled chicken and corn. Our family is trying to be healthier in our food choices, so I suggested to my mom that we substitute white rice with cauliflower ‘rice,’ and when we mixed it with the quinoa, I couldn't even tell it wasn't white rice!” Scarlet likes to serve this with a prickly pear smoothie.

• 1/2 pound chicken tenders
• 3/4 can of 7 ounce can of chipotles in adobo sauce
• 4 teaspoons extra-virgin olive oil
• 2 ears of corn or 1 cup frozen corn
• 1/2 cup quinoa
• 1/4 head of cauliflower
• 1/4 red onion, peeled and finely chopped
• 2 garlic cloves, peeled and minced
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup finely chopped cilantro
• 1 avocado, peeled, pitted and thinly sliced
• 1/4 cup Cotija cheese, grated (Parmesan can be substituted)
• 1/4 cup roasted, salted pumpkin seeds
• 1/2 fresh lime, juiced

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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