Fresh Mex Bowl
This homemade Fresh Mex bowl layers smoky chipotle chicken with Mexican rice, black beans, corn, pico de gallo, avocado and crunchy tortilla strips.
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 about 2 minutes per side, or until the chicken reaches an internal temperature of 165°F. Transfer to a cutting board and let it rest before slicing.
- 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.
- Divide the rice among serving bowls, followed by the corn and black bean mixture, pico de gallo, diced red onion and avocado. Top with the sliced chipotle chicken, tortilla strips and cilantro.
Notes
Don't skip the chipotle simmer: This is what gives the chicken flavor beyond the seasoning on the outside, and it's one of the things that makes this bowl a little different.
Get the grill pan nice and hot: The chicken has already started cooking in the broth, so you want a hot pan to quickly give the outside some color without drying it out.
Let the chicken rest: Give it a few minutes before slicing so those juices stay in the chicken instead of running all over your cutting board.
Add avocado right before serving: I slice this last so it stays fresh and doesn't start browning while I'm preparing everything else.
Don't skip the chipotle simmer: It might seem unusual to simmer chicken before grilling it, but this is what gives the chicken flavor all the way through instead of just seasoning the outside.
Get the grill pan nice and hot: The chicken has already started cooking in the broth, so you want a hot pan to quickly give the outside some color without drying it out.
Let the chicken rest: Give it a few minutes before slicing so those juices stay in the chicken instead of running all over your cutting board.
Add avocado right before serving: I slice this last so it stays fresh and doesn't start browning while I'm preparing everything else.
Don't skip the chipotle simmer: It might seem unusual to simmer chicken before grilling it, but this is what gives the chicken flavor all the way through instead of just seasoning the outside.
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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