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
- ⅓ 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
Recipe courtesy of Annie Duhamel from Blog de Bouffe
Tried this recipe?Let us know how it was!
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