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Mexican Chicken & Rice Bowl

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $4.1 One serving costs about $4.1

$4.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:87%

Spoonacular Score: 87%

 

The recipe Mexican Chicken & Rice Bowl is ready in about 30 minutes and is definitely a super gluten free and dairy free option for lovers of Mexican food. This recipe serves 4 and costs $4.1 per serving. This main course has 839 calories, 62g of protein, and 37g of fat per serving. This recipe from Foodista has 1 fans. If you have limes, olive oil, tomato, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 26%. Cha Cha Bowl ( for Mexican Chicken and Black Bean Rice Bowl)- Soraya Darabi and Alexan Andrzejewski – 50 Women Game Changers In Food, Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice, and Mexican Chicken Spaghetti Squash Bowl – 5 Points are very similar to this recipe.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Teutonic Gamay Pinot Noir Blend 1787 AD

This "1787" Pinot Noir/Gamay blend is the counter part to our "459" blend. The only difference between the two wines (both made with the same exact fruit) is the vessels used to produce them. The "1787" was fermented and aged in neutral oak barrels. The difference in taste and smell is incredible and you just need to taste them side-by-side to see for yourself. In the year 1787, a decree was ordered to remove all red grape varieties in the Mosel Valley and to replace them with Riesling vines. Over time, this law dissipated and red varieties slowly got planted again in the region.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  chicken breasts
chicken breasts
some
some fresh parsley
fresh parsley
2 cups
2 cups cooked brown rice
cooked brown rice
1 can
1 can canned black beans
canned black beans
1 can
1 can canned corn
canned corn
2
2  diced fresh tomato
diced fresh tomato
2
2  diced avocado
diced avocado
2
2  fresh limes
fresh limes
1 cup
1 cup salsa
salsa
some
some olive oil
olive oil
some
some Salt & Pepper
Salt & Pepper
4  chicken breasts
4
chicken breasts
some fresh parsley
some
fresh parsley
2 cups cooked brown rice
2 cups
cooked brown rice
1 can canned black beans
1 can
canned black beans
1 can canned corn
1 can
canned corn
2  diced fresh tomato
2
diced fresh tomato
2  diced avocado
2
diced avocado
2  fresh limes
2
fresh limes
1 cup salsa
1 cup
salsa
some olive oil
some
olive oil
some Salt & Pepper
some
Salt & Pepper

Equipment

bowl
bowl
grill
grill
bowl
bowl
grill
grill


Instructions

  1. Place the thinly sliced chicken in a bowl. Drizzle with enough olive oil to coat. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley. Let sit for 20 minutes.
  2. Fire up the grill and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.
  3. Dice the avocado and toss with lime juice to coat and sprinkle with a little salt.
  4. Cook the brown rice according to package instructions.
  5. To build the bowls, start with a base of the cooked brown rice.
  6. On top of that sprinkle on some corn, drained canned black beans, and diced tomato.
  7. Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the bowl.
  8. Add a big spoonful of the avocado on top of the chicken.
  9. Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.40
Ingredient
4 chicken breasts
some fresh parsley
2 cups cooked brown rice
1 can canned black beans
1 can canned corn
2 diced fresh tomato
2 diced avocado
2 fresh limes
1 cup salsa
some olive oil
Price
$8.02
$0.63
$0.42
$0.76
$0.67
$1.91
$3.00
$0.50
$1.02
$0.67
$17.59

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
838 Calories
62g Protein
36g Total Fat
68g Carbs
72% Health Score
Limit These
Calories
838
42%

Fat
36g
57%

  Saturated Fat
5g
36%

Carbohydrates
68g
23%

  Sugar
5g
6%

Cholesterol
144mg
48%

Sodium
1444mg
63%

Get Enough Of These
Protein
62g
124%

Vitamin B3
29mg
145%

Vitamin B6
2mg
117%

Selenium
74µg
107%

Vitamin K
103µg
98%

Manganese
1mg
84%

Phosphorus
789mg
79%

Fiber
18g
75%

Potassium
2192mg
63%

Vitamin B5
5mg
55%

Vitamin C
41mg
50%

Folate
199µg
50%

Magnesium
195mg
49%

Vitamin E
5mg
38%

Vitamin B1
0.53mg
35%

Copper
0.66mg
33%

Vitamin B2
0.55mg
32%

Vitamin A
1396IU
28%

Iron
5mg
28%

Zinc
3mg
24%

Calcium
114mg
11%

Vitamin B12
0.45µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need

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