Nut-Free Mexican Bowl

Wholesome, vibrant, and perfect for weeknight dinners, this Nut-Free Mexican Bowl is a flavor-packed meal that's both satisfying and allergy-friendly. Featuring a base of tender brown rice topped with seasoned chicken breast, hearty black beans, and a medley of fresh veggies, including sweet corn, juicy cherry tomatoes, creamy avocado, and crisp red bell peppers, this recipe is a fiesta in a bowl! Enhanced with zesty lime juice, fragrant cilantro, and warm spices like cumin and paprika, it delivers bold Mexican-inspired flavors without the worry of nuts. Ready in under an hour, this customizable dish is ideal for health-conscious eaters, meal preppers, and anyone craving an effortlessly balanced and delicious meal.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To assemble the Mexican bowl, layer the base with cooked brown rice in individual serving bowls.

Step 7

Top each bowl with black beans, corn-tomato mixture, sliced chicken, and avocado.

Step 8

Sprinkle fresh cilantro over each bowl and drizzle with the remaining olive oil and additional lime juice to taste.

Step 9

Serve immediately, adjusting seasoning with extra salt and pepper if necessary.

Nutrition Facts

Serving size	1656.8 grams (1656.8g)

Amount per serving	% Daily Value*
Calories	1969

Total Fat 73.70g	94%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 8.30g
Cholesterol 206mg	69%
Sodium 4701mg	204%
Total Carbohydrate 223.40g	81%
Dietary Fiber 71.90g	257%
Total Sugars 24.80g
Protein 123.90g	248%

Vitamin D 0IU	0%
Calcium 387mg	30%
Iron 20mg	112%
Potassium 5008mg	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.

Source of Calories

Fat: 32.3%

Protein: 24.1%

Carbs: 43.5%