Mexican Chicken Bowl (with Queso Fresco)

Mexican Chicken Bowl (with Queso Fresco)

Health Rating
Prep Cook Ready in Servings
15 min 45 min 1 h 6
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Ingredients


1 tsp Ancho, poblano, pepper (for marinade)
2 avocado(s) Avocado (diced)
1/4 tsp Black pepper (for marinade)
1 cup Brown rice, long-grain, dry
3 breast Chicken breast, skinless (boneless, skinless)
3 cup Chicken broth (stock)
2 chile Chipotle chiles in adobo sauce, La Costena
1/2 cup Cilantro (coriander) (chopped, for rice)
2 tsp Cumin (for marinade)
5 tsp Garlic (minced, for marinade)
2 fruit Lime (cut into wedges)
1/4 cup Lime juice (2 tbsp for marinade, 2 tbsp for rice)
2 tbsp Olive oil (for marinade)
2 1/2 cup Pinto beans, canned (drained, rinsed)
1 cup Queso fresco cheese (crumbled)
2 medium Tomato (diced)
1 1/2 tsp Salt (1 tsp for marinade, 1/2 for rice)
1/2 cup chopped Sweet onion (rinsed in a sieve under cold water)
1 cup Tortilla chips

Instructions


In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and refrigerate while you prepare the rice.

In a medium saucepan over medium heat, bring the rice, broth, and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.

While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the centre, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.

Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion, and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.

Nutrition Facts

Per Portion

Calories 587  
Calories from fat 190  
Calories from saturated fat 36  
Total Fat 21.1  g
Saturated Fat 4.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.5  g
Monounsaturated Fat 11.9  g
Cholesterol 66  mg
Sodium 1477  mg
Potassium 1162  mg
Total Carbohydrate 60  g
Dietary Fiber 13.3  g
Sugars 4.1  g
Protein 39  g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.1
Meat 1.3
Meat Alternative 0.6
Milk Alternative 0.4
Vegetables 2.3

Energy sources


Pygal 41% 464.264156363 170.512973794 32% 341.90959312 274.051776727 27% 314.717829248 136.362975161 41% 32% 27% Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada