Here’s a simple recipe packed with the perfect balance of protein, fat, carbs, nutrients and taste. It's in our weekly rotation at home. We’re always changing up the flavours depending on what is in our kitchen.
This recipe is so versatile. Add some corn, red onions, hot sauce, adobo chilies, sour cream or pico de gallo. For Vegetarians, add crispy tofu or another type of bean to boost your protein.
Chicken Mexican Bowl
Makes: 2 Servings *double the recipe if you are making for your family.
Feel free to add peppers, hot peppers and any type of hot sauce to your bowl.
Ingredients
1/2 cup brown rice (1.5 cups cooked)
210 g (7.4 oz) chicken breast, boneless, skinless
1 dash chili powder
1 dash spices, cumin
1 dash salt
1/2 cup (4.9 oz) beans, black, canned, drained , rinsed well
1/2 fruit avocado, ripe
1 medium tomato, chopped
1 stalk green onion, tops only, chopped
2 tbsp cilantro (coriander), fresh, chopped
2 wedge lime, raw
Directions
Cook brown rice according to package.
Chop chicken. Heat non-stick pan and add a bit of oil. Cook chicken through so it is no longer pink.
Add chili, cumin and salt to the chicken. *You can also add it to the rice as well if you want.
Chop all vegetables and herbs.
Rinse black beans well. *You can use them straight out of the can or cook them by boiling them. It's your preference.
Find a shallow bowl. Add rice to the bottom. Top with chicken, avocado, beans and vegetables.
Sprinkle fresh cilantro and lime over all ingredients. Also add a dash of salt and any other herbs or hot sauce. Enjoy.