Mexican Chicken Bowl with Avocado & Black Bean Salsa

Mexican Chicken Bowl with Avocado & Black Bean Salsa

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

DRESSING

  • Zest & juice of 1/2 lemon
  • 1 pack Mexican dressing
  • 1/4 cup yoghurt

CHICKEN

  • 1 pack lean chicken breasts, cut into 1cm thick strips
  • 1 pack Mexican spices
  • 1/2 Tbsp tomato paste
  • 1/2 red onion, thinly sliced

SALSA

  • 1/2 cup frozen corn
  • 1/4 avocado, diced 1cm
  • 1/2 capsicum, diced 1 cm
  • 1/4 red onion, finely diced
  • 1/2 cup black beans, drained & rinsed
  • Pinch of chilli flakes (optional)

TO SERVE

  • 1/3 bag baby spinach
  • 1/2 bunch coriander leaves, chopped
  • 1/2 lemon, cut into wedges

Steps

  1. Bring a small pot of hot salted water to the boil.
  2. Prep dressing. Mix lemon zest and juice, Mexican dressing and yoghurt together in a bowl. Season.
  3. Prep & cook chicken. In a medium bowl, toss chicken with Mexican spices, tomato paste and a pinch of salt. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook chicken without stirring for 2 minutes. Add onion and cook for 3-4 minutes, stirring occasionally, until chicken and onion are cooked.
  4. Remove pan from heat, add 1 Tbsp of dressing to pan and toss to coat. Season and rest, covered. Reserve resting juices.
  5. Prep & assemble salsa. Cook corn in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and drain well.
  6. Toss all salsa ingredients together in a bowl with 2 Tbsp of dressing and season.
  7. Serve spinach with chicken and resting juices. Top with salsa, remaining dressing and coriander. Squeeze over lemon.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 39.3g
Carbohydrate 21.9g
Fat 21.2g