Mexican Corn & Chicken Bowls Recipe
Equipment
- Skillet
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup of corn kernels fresh, canned, or frozen
- 1 can of black beans rinsed and drained
- 1 red bell pepper diced
- 1 avocado diced
- 1 cup of cherry tomatoes halved
- 1 small red onion finely chopped
- 1 cup of cooked quinoa or rice
- 1/4 cup of fresh cilantro chopped
- 1/2 cup of shredded cheese optional
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
Prepare the Chicken
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked.
- Once done, let the chicken rest for a few minutes before slicing it thinly.
Prepare the Corn Salsa
- In a large bowl, combine the corn kernels, black beans, red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
- Add the juice of one lime, a drizzle of olive oil, and season with salt and pepper. Toss everything together gently.
Cook the Quinoa or Rice
- Follow the package instructions to cook one cup of quinoa or rice.
- Once cooked, fluff it with a fork and set it aside.
Assemble the Bowls
- In individual serving bowls, start with a base of quinoa or rice.
- Add the corn salsa mixture on top.
- Place a few slices of the grilled chicken over the salsa.
- If you’re using shredded cheese, sprinkle some over the top.
- Finish with a squeeze of lime juice and some extra cilantro if desired.
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 900mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3.5mg
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