Mexican chicken and rice bowl with lemon and tomatoes
-
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
-
2boneless chicken breasts
-
¼ cupcilantro, coarsely chopped
-
1 clovegarlic, coarsely chopped
-
1green onion, coarsely chopped
-
1 tbspfreshly squeezed juice from a US lemon (15 ml)
-
1 tbspolive oil (15 ml)
-
½ tspchili powder (2.5 ml)
-
-
For the sauce
-
½ cupcreamed corn
-
1 tbspGreek yogurt (15 ml)
-
½ tbspfreshly squeezed juice from a US lemon (7.5ml)
-
¼ tsppaprika (1 ml)
-
Salt
-
Pepper
-
-
For the Mexican bowl
-
1 cupUS rice, cooked
-
3radishes, sliced
-
½bell pepper, diced
-
¼red onion, diced
-
2green onions, chopped
-
⅓cucumber, diced
-
½zucchini, diced
-
½cup cilantro, chopped
-
1large Florida tomato, drained of juice and diced
-
½ cupdrained kidney beans
-
75g shredded feta
-
10-12 broken corn chips
-
3 slicesof 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