Fresh Mex Bowl
Craving something bold, colorful and satisfying? This fresh Mex bowl is packed with smoky chipotle chicken, black beans, avocado and more. It’s easy, customizable and perfect for busy nights.
Servings: 6
Equipment
Ingredients
- 1 Package Mexican rice 7 Ounces
- 1 Pound chicken breasts boneless and skinless, thinly sliced
- 3 Cups chicken broth
- ¼ Cup plus 2 Tablespoons chipotle sauce
- ½ Teaspoon ground cumin
- ½ Teaspoon ancho chili powder
- ¼ Teaspoon smoked paprika
- ¼ Teaspoon garlic powder
- ¼ Teaspoon black pepper
- ½ Teaspoon oregano fresh, Mexican if possible
- 1 Can corn southwest, 14 Ounces, drained
- 1 Can black beans 14 Ounces, drained and rinsed
- 1 Cup pico de gallo
- 1 red onion diced
- 2 avocados sliced
- nonstick cooking spray as needed
To Garnish
- 1 Cup tortilla strips crispy
- 2 Tablespoon cilantro freshly chopped
Instructions
- Prepare rice according to package directions. Start this first, typically the directions will entail bringing water to a boil, adding rice, lowering heat to a simmer, and cooking for 25 plus minutes.
- Pour chicken broth and ¼ cup chipotle sauce into a large saucepan or Dutch oven and whisk. Once boiling, add the chicken. Cook for 5 minutes. This will not be enough to cook the chicken but is just enough time for the meat to absorb the flavor of the chipotle sauce and broth. It will also be extra juicy.
- Meanwhile, preheat a grill pan over high heat.
- Combine cumin, smoked paprika, chili powder, garlic powder, black pepper, and oregano in a small bowl or ramekin.
- Remove chicken from the saucepan. Season both sides of the chicken.
- Lightly spray the grill pan with nonstick cooking spray that has a high smoke point.
- Add the chicken to the grill pan and sear for 2 minutes per side. Remove and set onto a wooden cutting board to rest.
- Meanwhile, add the corn, black beans, and 2 Tablespoons of chipotle sauce to a small pan or skillet. Sauté for 5 minutes.
- Thinly slice the chicken breast into strips.
- Either arrange into individual bowls, or into a large, shallow serving dish.
- First add the rice, then the corn and black beans, next add the pico de gallo, diced red onion, and avocado slices. Top with tortilla strips and garnish with cilantro.
Notes
Let the chicken rest before slicing: This keeps it juicy and helps it hold flavor.
Prep toppings ahead: Dice onion, pico and avocado while the chicken cooks to save time.
Don’t skip the chipotle simmer: It makes the chicken extra flavorful and tender.
Serve family-style or individually: Both options work beautifully depending on your crowd.
Prep toppings ahead: Dice onion, pico and avocado while the chicken cooks to save time.
Don’t skip the chipotle simmer: It makes the chicken extra flavorful and tender.
Serve family-style or individually: Both options work beautifully depending on your crowd.
Nutrition
Calories: 369kcal | Carbohydrates: 41g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 816mg | Potassium: 963mg | Fiber: 10g | Sugar: 8g | Vitamin A: 588IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg
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