Nut-Free Mexican Bowl
Bright, wholesome, and completely nut-free, this Nut-Free Mexican Bowl is a flavorful symphony of fresh, hearty ingredients that's perfect for a quick and healthy meal. Featuring nutrient-packed brown rice, tender pan-seared chicken seasoned with smoky cumin and paprika, and colorful toppings like creamy avocado, sweet corn, black beans, and cherry tomatoes, every bite bursts with vibrant, zesty goodness. A drizzle of lime juice and a sprinkle of fresh cilantro tie the dish together, creating a meal that's as refreshing as it is satisfying. Ready in under an hour, this recipe is ideal for meal prep or an easy weeknight dinner, offering a nutritious, allergen-friendly option the whole family will love. Keywords: nut-free Mexican bowl, healthy Mexican recipe, easy dinner idea, gluten-free meal, chicken bowl recipe, fresh and balanced.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 pieces Chicken breast
- 1 can Canned black beans
- 1 large Red bell pepper
- 1 large Avocado
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 large Lime
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro
Instructions
Rinse the brown rice under cold water, then cook per package instructions (usually 1 cup of rice to 2 cups of water) until tender. This will take approximately 25 minutes. Once done, let it cool slightly.
Meanwhile, pat the chicken breasts dry with paper towels and season them with 0.5 teaspoon cumin, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown on the outside. Remove from heat and let them rest for a few minutes before slicing into strips.
While the chicken is cooking, drain and rinse the canned black beans, dice the red bell pepper, halve the cherry tomatoes, and cut the avocado into cubes.
In a medium bowl, combine the cooked corn kernels, cherry tomatoes, and diced red bell pepper. Add 1 tablespoon of lime juice and a pinch of salt. Toss everything together.
To assemble the Mexican bowl, layer the base with cooked brown rice in individual serving bowls.
Top each bowl with black beans, corn-tomato mixture, sliced chicken, and avocado.
Sprinkle fresh cilantro over each bowl and drizzle with the remaining olive oil and additional lime juice to taste.
Serve immediately, adjusting seasoning with extra salt and pepper if necessary.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 24.8 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5008 mg | 107% | |
*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.
