Mexican Bowl

Dive into the vibrant, zesty flavors of this Mexican Bowl, a hearty, customizable recipe that's perfect for weeknight dinners or meal prep. Juicy, taco-seasoned grilled chicken takes center stage, nestled atop fluffy white rice infused with chicken broth for a rich, savory base. Each bowl is layered with a crisp and colorful medley of black beans, sweet corn, and diced red bell pepper, all brightened by a squeeze of fresh lime juice and a sprinkle of aromatic cilantro. Topped with creamy slices of avocado, melted cheddar cheese, tangy sour cream, and your favorite salsa, this dish is a fiesta of textures and tastes in every bite. Ready in just 45 minutes, this Mexican Bowl is a wholesome, gluten-free option packed with protein and bursting with flavor—a true crowd-pleaser for the whole family.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large bowl, combine the black beans, corn, red bell pepper, lime juice, chopped cilantro, salt, and black pepper. Mix well.

Step 6

To assemble the bowls, divide the cooked rice among four serving bowls. Top each with equal portions of the bean and corn mixture.

Step 7

Slice the grilled chicken breasts and place on top of each bowl.

Step 8

Garnish each bowl with shredded cheddar cheese, sliced avocado, a dollop of sour cream, and a spoonful of salsa.

Step 9

Serve immediately and enjoy your flavorful Mexican bowls.

Nutrition Facts

Serving size	2043 grams (2043.0g)

Amount per serving	% Daily Value*
Calories	2132

Total Fat 97.00g	124%
Saturated Fat 31.50g	158%
Polyunsaturated Fat 2.80g
Cholesterol 385mg	128%
Sodium 8291mg	360%
Total Carbohydrate 162.60g	59%
Dietary Fiber 36.60g	131%
Total Sugars 27.10g
Protein 161.50g	323%

Vitamin D 4IU	18%
Calcium 762mg	59%
Iron 13mg	73%
Potassium 3813mg	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.

Source of Calories

Fat: 40.2%

Protein: 29.8%

Carbs: 30.0%