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Mexican chicken and rice bowl

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Try this low-carb Mexican chicken bowl. Save the leftovers for a delicious and filling lunch the next day.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time

Ingredients

  • 1/3 cup (80ml) olive oil
  • 2 tsp smoked paprika
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 450g pkt microwavable brown rice
  • 1/3 cup (85g) Mexican tomato salsa
  • 400g can red kidney beans, rinsed, drained
  • 400g can corn kernels, rinsed, drained
  • 1 avocado, peeled, stoned, coarsely chopped
  • 2 iceberg lettuce leaves, shredded
  • 1 tomato, coarsely chopped
  • 1/4 cup (60ml) lime juice
  • Sour cream, to serve
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

  2. Step 2

    Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.

  3. Step 3

    Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.

Mexican chicken and rice bowl

Mexican chicken and rice bowl
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Ingredients
  • 1/3 cup (80ml) olive oil
  • 2 tsp smoked paprika
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets
  • 450g pkt microwavable brown rice
  • 1/3 cup (85g) Mexican tomato salsa
  • 400g can red kidney beans, rinsed, drained
  • 400g can corn kernels, rinsed, drained
  • 1 avocado, peeled, stoned, coarsely chopped
  • 2 iceberg lettuce leaves, shredded
  • 1 tomato, coarsely chopped
  • 1/4 cup (60ml) lime juice
  • Sour cream, to serve
  • Coriander leaves, to serve
    Description

    Try this low-carb Mexican chicken bowl. Save the leftovers for a delicious and filling lunch the next day.

    Method

    1. Step 1

      Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

    2. Step 2

      Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.

    3. Step 3

      Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.