Mexican Chicken Bowl with Jalapeño Crema

Mexican Chicken Bowl with Jalapeño Crema

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 17, 2019.
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Ingredients

Rice & Beans

  • 1 cup jasmine rice
  • 1 1/4 cups water
  • 1 can chilli beans

Salad

  • 1 tomato, diced 1cm
  • 1/2 red onion, finely diced
  • 1/2 avocado, thinly sliced
  • 1 lettuce, shredded

Chicken

  • 1 pack chicken breasts, sliced 2cm
  • 1 pack Mexican spices
  • 150g frozen corn

To Serve

  • 3 Tbsp jalapeño crema
  • 1/4 cup sour cream
  • Pinch of garlic chilli blend

Steps

  1. Cook rice & beans. Combine rice, water measure, chilli beans and 1/2 tsp salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep salad. Set veggies aside separately.
  3. Prep & cook chicken. Pat chicken dry and slice 2cm. Toss with Mexican spices and season. Heat a drizzle of oil in a fry pan on high heat. Cook chicken for about 5 minutes, turning, until browned. Add corn to pan and cook a further 2 minutes, until chicken is cooked through. Season to taste.
  4. Serve rice topped with salad veggies, chicken, jalapeño crema, sour cream and garlic chilli blend.

Nutritional Information

Energy 2758 kj
659 kcal
Protein 35.7g
Carbohydrate 76.2g
Fat 22.8g