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 Choice (4 Nights For 2) on Sunday, December 26, 2021.
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Fill happy tummies at the table with this Mexican-inspired recipe. Beans and a creamy avocado salsa add fiber, flavor, and freshness.

Ingredients

To Serve

  • 1 baby cos lettuce, shredded

Salsa

  • 1/2 pinch of chilli flakes
  • 1/2 can black beans, drained & rinsed
  • 1/4 red onion, finely diced
  • 1/2 XX capsicum XX, diced 1cm
  • 1/4 avocado, diced 1cm

Chicken

  • 1/4 cup XX frozen corn XX
  • 1/4 tsp salt
  • 30g tomato paste
  • 1/2 pack Mexican blend
  • 1/2 tsp oil
  • 275g free range chicken breasts, sliced 1cm
  • 1/4 red onion, thinly sliced

Dressing

  • 1/4 cup yoghurt
  • 2 Tbsp Mexican dressing

Steps

  1. In a small bowl, mix together Mexican dressing and yoghurt. Season with salt and set aside.
  2. Thinly slice half the onion and finely dice the remaining half. Set diced half aside for later. Pat chicken dry and slice into 1cm thick strips. Toss in a medium bowl with Mexican blend, tomato paste and salt.
  3. Heat oil in a medium fry-pan on medium heat. Cook chicken without stirring for 2 minutes. Add sliced onion and corn and cook for a further 3-4 minutes, stirring occasionally.
  4. Remove pan from heat, add 1 tablespoon of dressing and toss to coat. Season with salt and pepper and rest, covered.
  5. Dice avocado and capsicum and drain beans. Toss all salsa ingredients together in a medium bowl with remaining dressing.
  6. Shred lettuce.
  7. Lettuce with chicken and resting juices. Top with salsa.

Nutritional Information

Energy 1627 kj
389 kcal
Protein 39.0g
Carbohydrate 21.0g
Fat 14.4g