Mexican Chicken Bowl With Rice, Beans and Queso

Jun 05, 2023June 5, 20230 2
Mexican Chicken Bowl with Rice, Beans, and Queso Recipe
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 canned chipotle chiles in adobo , minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons dried ancho chile powder or 2 tablespoons dried chipotle powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves
1 1/2 cups long-grain white rice
3 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
2 medium Hass avocadoes , cut into 1/2 inch dice
2 medium tomatoes , cut into 1/2 inch dice
1/2 cup green onion , sliced thin
1 can black beans or ( 15 ounce ) can pinto beans , drained and rinsed
1 cup queso fresco ( can sub shredded cheddar cheese )
2 limes , cut into wedges
6 handfuls tortilla chips

Nutrision Information

Servings Per Recipe
6
Calories
580
Sugar
5g
Fat
30g
This Mexican Chicken Bowl With Rice, Beans, and Queso is a delicious and healthy meal that is perfect for a quick and easy dinner. The dish combines tender, juicy chicken with fluffy white rice, creamy avocado, and tangy tomatoes to create a flavor-packed meal that is sure to satisfy. The addition of black beans provides a good source of fiber, while the queso fresco adds a delightful creaminess to the dish. Serve with tortilla chips and lime wedges for a meal that is perfect for any occasion.

Instructions

1.Preheat the oven to 200C/180C fan/Gas 6.
2.In a small bowl, whisk together the chipotle chiles, olive oil, lime juice, ancho chile powder or chipotle powder, garlic, cumin, kosher salt, and black pepper to make a marinade.
3.Dip each chicken breast in the marinade and place them in a baking dish. Pour any remaining marinade over the chicken.
4.Bake the chicken for 25 to 30 minutes, until it is cooked through and no longer pink. Then, remove the chicken from the oven and let it rest for about 5 minutes before slicing.
5.Meanwhile, cook the rice. Rinse the rice with cold water. In a medium saucepan, combine the rice, chicken broth, and salt. Bring the mixture to a boil over high heat. Then, reduce the heat to low and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 to 20 minutes.
6.In a large bowl, combine the cooked rice, cilantro, and 2 tablespoons of lime juice. Season the rice with salt and pepper, to taste.
7.To assemble the bowls, divide the rice, black beans, avocado, tomatoes, and green onions between 6 bowls. Top each bowl with sliced chicken and queso fresco. Garnish with lime wedges, cilantro, and tortilla chips. Serve and enjoy!

PROS

This Mexican Chicken Bowl with Rice, Beans, and Queso is a healthy and delicious meal that is easy to prepare.

The combination of protein, vegetables, and carbohydrates makes it a well-rounded and satisfying dish.

The recipe is customizable, so you can add or subtract ingredients to suit your tastes or dietary needs.

CONS

The recipe requires several ingredients, so it may not be cost-effective or convenient for some people.

The beans and tortilla chips in this recipe add some extra salt to the dish, so if you’re watching your sodium intake, you may want to adjust accordingly.

HEALTH & BENEFITS

This Mexican Chicken Bowl with Rice, Beans, and Queso is a nutritious meal that is high in protein, fiber, and essential vitamins and minerals.
The chicken is a great source of lean protein, while the rice and beans provide complex carbohydrates and fiber. Avocado is a good source of heart-healthy monounsaturated fats and is rich in vitamins and minerals like potassium, vitamin K, and vitamin C. Tomatoes are a great source of lycopene, an antioxidant that has been linked to reducing the risk of heart disease, while cilantro helps to aid digestion.

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