Mexican Bowl Recipe With Chicken

DIRECTIONS Cook rice according to package instructions. Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and …

Rating: 5/5(3)
Total Time: 40 mins
Category: One Dish Meal
Calories: 833 per serving
1. Cook rice according to package instructions.
2. Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
3. Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
4. Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.

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Instructions In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of Heat a grill pan …

Rating: 5/5(7)
Total Time: 25 mins
Category: Main Course
Calories: 528 per serving
1. In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
2. Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
3. In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.
4. Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!

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How to make Mexican chicken lunch bowls Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the …

Rating: 4.8/5(17)
Total Time: 1 hr
Category: Easy Dinner, Lunch, Lunch Box
Calories: 577 per serving
1. Combine all the marinade ingredients and mix well. Pour over chicken and allow to marinade for 30 minutes up to 24 hours.
2. To cook the grains, combine the bulgur wheat and quinoa in a saucepan with the water and salt. Bring to a boil and lower the heat. Allow to simmer for 20 minutes or until the water has evaporated then cover with a lid and switch off the heat. Allow to steam for 30 minutes.
3. Heat a non-stick frying pan over medium-high heat then cook the chicken until golden brown on both sides and cooked to your preference. Remove from the pan and allow to rest.
4. Add the sweetcorn the pan the chicken was cooked in and allow to cook for 5 minutes.

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In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. …

Servings: 4-6
Total Time: 32 mins
Category: Poultry
1. In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and refrigerate while you prepare the rice.
2. In a medium saucepan over medium heat on the stove, bring the rice, broth, and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
3. While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.

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1 medium yellow onion, chopped (about 1 1/4 cups) 1/2 red bell pepper, seeded and chopped. 1/2 yellow bell pepper, seeded and chopped. 2 …

Rating: 5/5(1)
Total Time: 20 mins
Category: Rice Bowl
Calories: 444 per serving
1. Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
2. In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
3. Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
4. Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.

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For Burrito Bowl: Cut chicken breast in bite size pieces Add chicken breast pieces in a medium sized bowl Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices Heat a non-stick pan on medium heat Add chicken in pan and cook for 7-8

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Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico

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The Spruce / Zorica Lakonic. When you're ready to cook the chicken, heat your grill pan on high heat. The Spruce / Zorica Lakonic. Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F. The Spruce / Zorica Lakonic.

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Just marinate the chicken, sear on each side in a skillet until cooked, and pull the meat apart with two forks! It’s super easy. Here are the details. First, mix the marinade – a combination of olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, salt, pepper, and lime juice and zest.

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Make a healthy and well-rounded lunch with these chicken bowl recipes. These bowls are a delicious combination of chicken, fresh vegetables and grains like quinoa and rice. You could easily prep a week's worth of lunches in no time. Recipes like Chipotle Chicken Quinoa Burrito Bowl and Goddess Veggie Bowls with Chicken are flavorful, filling and a …

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Add peppers, onions, mushrooms and garlic and cook until tender - about 8 minutes. (Lower heat to low medium if needed to avoid browning). Add worcestershire sauce to veggies and stir well. Sprinkle sliced chicken over veggies in skillet. In a small microwave-safe bowl, mix cheese and tomatoes and heat until melted.

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Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture. Step 3. Close and lock the lid.

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Let cool for a few minutes. While the corn is cooling, mix the dressing. For the dressing mix together the mayonnaise, sour cream, lime juice, chili powder, salt and pepper, until smooth. Use 1/2 of the dressing to mix with the corn, and save 1/2 to serve with the bowls at dinner time (set 1/2 aside). In a bowl, mix together 1/2 of the dressing

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12 Pulled Chicken Recipes to Make At Home. Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so much more. Restaurant-worthy pulled chicken is easier to make at home than you think — prepare it on the grill, in the oven, or with your countertop slow cooker or Instant Pot.

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For Chicken: In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes. Heat a large skillet or pan (12-inch 30cm) on medium-high heat until smoking.

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• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with chicken mixture, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

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Pour in the rice. Pour in the water and chicken stock. Place the chicken thigh strips over the rice. Add the celery, corn, black beans, and half of the cilantro. Sprinkle the chili powder over the mixture. Pour the salsa on top. Place the lid on top of the slow cooker and cook on low for 8 hours or high for 5 hours.

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How to make spicy teriyaki chicken bowl?

Instructions

  • Whisk all of the marinade ingredients together in a large bowl. ...
  • For marinating, submerge your chicken completely in the marinade in a bowl, or seal it with the marinade in a plastic bag. ...
  • When you’re ready to cook, heat the oil in a large pan to medium heat. ...
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What are good mexican spices for chicken?

What Are Good Mexican Spices For Chicken?

  • Cumin. As the quintessential Latin American spice, cumin can be found in many if not most Mexican dishes. ...
  • Mexican oregano. A relative of lemon verbena, Mexican oregano has a pungent flavor with hints of citrus. ...
  • Onion. Of course, onion is not unique to Mexican cuisine since it is used in most food cultures around the world.
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  • Achiote. ...
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How to make chicken burrito bowl?

Instructions

  • Add chicken broth to the pot. ...
  • Press garlic into the pot and top with beans, corn, and salsa. ...
  • Lock the lid and cook on manual pressure for 12 minutes. ...
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How to make a chicken fajita rice bowl?

Instructions

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  • Prepare the rice: In a saucepan, add 4 cups water and 2 cups rice. ...
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  • Bring heat down to medium. ...
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