Mexican chicken and rice bowl

Mexican chicken and rice bowl

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Try this low-carb Mexican chicken bowl. Save the leftovers for a delicious and filling lunch the next day.

The ingredient of Mexican chicken and rice bowl

  1. 1/3 cup (80ml) olive oil
  2. 2 teaspoons smoked paprika
  3. 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  4. 450g pkt microwavable brown rice
  5. 1/3 cup (85g) Mexican tomato salsa
  6. 400g can red kidney beans, rinsed, drained
  7. 400g can corn kernels, rinsed, drained
  8. 1 avocado, peeled, stoned, coarsely chopped
  9. 2 iceberg lettuce leaves, shredded
  10. 1 tomato, coarsely chopped
  11. 1/4 cup (60ml) lime juice
  12. Sour cream, to serve
  13. Coriander leaves, to serve

The instruction how to make Mexican chicken and rice bowl

  1. Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  2. Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.
  3. Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.

Nutritions of Mexican chicken and rice bowl

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calories: https://schema.org
calories: NutritionInformation

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