Mexican chicken and rice bowl with lemon and tomatoes

Servings: 3 Bowls
Who said you can't cook summer meals in winter? Transport yourself under the sun and the tropical heat with this light, exotic and tasty meal. Here's a quick and easy recipe that will tantalise your taste buds: a Mexican chicken bowl made with lemon, tomato, and rice grown in the United States. Makes 3 big bowls or 4 small bowls.

Ingredients

For the chicken

  • 2 boneless chicken breasts
  • ¼ cup cilantro, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 green onion, coarsely chopped
  • 1 tbsp freshly squeezed juice from a US lemon (15 ml)
  • 1 tbsp olive oil (15 ml)
  • ½ tsp chili powder (2.5 ml)

For the sauce

  • ½ cup creamed corn
  • 1 tbsp Greek yogurt (15 ml)
  • ½ tbsp freshly squeezed juice from a US lemon (7.5ml)
  • ¼ tsp paprika (1 ml)
  • Salt
  • Pepper

For the Mexican bowl

  • 1 cup US rice, cooked
  • 3 radishes, sliced
  • ½ bell pepper, diced
  • ¼ red onion, diced
  • 2 green onions, chopped
  • cucumber, diced
  • ½ zucchini, diced
  • ½ cup cilantro, chopped
  • 1 large Florida tomato, drained of juice and diced
  • ½ cup drained kidney beans
  • 75g shredded feta
  • 10-12 broken corn chips
  • 3 slices of a US lemon

Instructions

For the chicken

  • Combine all the chicken ingredients in an airtight bowl. Marinate for 24 hours. Cook the chicken on the barbecue. Cut it into strips. Set aside

For the sauce

  • Pass the creamed corn in a food processor to obtain a smooth texture. Then add all the other ingredients, pass again to the food processor. Set aside.

For the Mexican bowl

  • Place the cooked rice in a bowl. Add all the vegetables. Add cheese, tortilla chips, chicken and herbs. Pour the sauce over the bowl. Serve!

Notes

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