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These gluten free Mexican chicken nourish bowls can be whipped up in half an hour. The flavours are punchy, crunchy and fresh! Best of all it’s an uber healthy and wholesome meal
Preheat oven to 220C.
Lay the chicken fillets on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden.
Cook rice
For the beans: heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the cumin, paprika and coriander powder and fry for another minute. Add the black beans and Mexican style beans, and fry for 5 minutes, until hot and spiced. Season with salt.
For the chunky salsa: combine tomatoes, onion, coriander and lime juice in a bowl. Season with salt.
To serve: Slice the chicken fillets. Arrange the sliced chicken fillets, rice, avocados, radishes, cos, smoky beans and chunky salsa in four bowls. Garnish with fresh coriander and lime and dig in.
Ingredients
Directions
Preheat oven to 220C.
Lay the chicken fillets on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden.
Cook rice
For the beans: heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the cumin, paprika and coriander powder and fry for another minute. Add the black beans and Mexican style beans, and fry for 5 minutes, until hot and spiced. Season with salt.
For the chunky salsa: combine tomatoes, onion, coriander and lime juice in a bowl. Season with salt.
To serve: Slice the chicken fillets. Arrange the sliced chicken fillets, rice, avocados, radishes, cos, smoky beans and chunky salsa in four bowls. Garnish with fresh coriander and lime and dig in.
