Mexican Bowl
Get ready to savor the vibrant flavors of this irresistible Mexican Bowl recipe, a perfect combination of fresh ingredients and bold seasonings! Featuring juicy, taco-seasoned grilled chicken, fluffy white rice simmered in chicken broth, and a medley of black beans, sweet corn, and diced red bell pepper with a zesty lime and cilantro twist, this dish is bursting with Tex-Mex flair. Topped with creamy avocado slices, melty cheddar cheese, tangy sour cream, and your favorite salsa, each bowl is a feast of textures and tastes. Quick and easy with only 15 minutes of prep time, this protein-packed recipe is great for busy weeknights or meal prep. Serve warm and customize to your liking for a satisfying, colorful dish that brings the festive flavors of Mexico to your table!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 cup white rice
- 2 cups chicken broth
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 medium red bell pepper, diced
- 2 tablespoons fresh lime juice
- 0.25 cup cilantro, chopped
- 0.5 cup shredded cheddar cheese
- 1 medium avocado, sliced
- 0.25 cup sour cream
- 0.5 cup salsa
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts in a zip-top bag or shallow dish. Add 1 tablespoon of olive oil and the taco seasoning, ensuring the chicken is well coated. Let it marinate while preparing other ingredients.
In a pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the white rice and toast it for 2-3 minutes until slightly golden.
Pour the chicken broth into the pot with the rice. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15-20 minutes until the rice is cooked through and the broth is absorbed.
While the rice cooks, heat a grill pan over medium-high heat. Cook the marinated chicken breasts on the pan for about 6-8 minutes per side, or until cooked through with an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest before slicing it.
In a large bowl, combine the black beans, corn, red bell pepper, lime juice, chopped cilantro, salt, and black pepper. Mix well.
To assemble the bowls, divide the cooked rice among four serving bowls. Top each with equal portions of the bean and corn mixture.
Slice the grilled chicken breasts and place on top of each bowl.
Garnish each bowl with shredded cheddar cheese, sliced avocado, a dollop of sour cream, and a spoonful of salsa.
Serve immediately and enjoy your flavorful Mexican bowls.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 8291 mg | 360% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 27.1 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3813 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
