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

    • 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

  1. For the chicken

    1. 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

  2. For the sauce

    1. 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.

  3. For the Mexican bowl

    1. 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