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Mexican chicken and rice bowl
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savor a flavorful low-carb Mexican chicken bowl, perfect for a satisfying lunch.
Ingredients:
  • 80ml olive oil
  • 5.00 gm smoked paprika
  • 4 RSPCA Approved Chicken Thigh Fillets
  • 450g pkt microwavable brown rice
  • 85g salsa
  • 400g can red kidney beans, rinsed, drained
  • 400g can corn kernels, rinsed, drained
  • 1 avocado, peeled, stoned, coarsely chopped
  • 2 iceberg lettuce leaves, shredded
  • 1 tomato, coarsely chopped
  • 60ml lime juice
  • Sour cream, to serve
  • Coriander leaves, to serve
Instructions:
  • In a large bowl, mix together 40ml of oil and 1 tablespoon of paprika. Add the chicken and toss to coat evenly. Preheat a greased barbecue grill or chargrill to high heat. Grill the chicken for 5 minutes on each side until charred and fully cooked. Remove the chicken from the grill and cover with foil on a plate. Allow it to rest for 5 minutes before slicing it thickly.
  • Heat the rice according to the packet instructions. Transfer the cooked rice to a large heatproof bowl and mix in the salsa and beans until well combined.
  • Serve up the rice mixture, chicken, corn, avocado, lettuce, and tomato in individual bowls. In a small bowl, mix lime juice, 40ml oil, and 1 tablespoon paprika. Drizzle this flavorful dressing over the bowls. Finish off with a dollop of sour cream and a sprinkle of fresh coriander leaves.

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