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


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 (fresh) (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


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 580
Calories from fat 193
Calories from saturated fat 39
Total Fat 21.5 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 12.0 g
Cholesterol 66 mg
Sodium 1430 mg
Potassium 1168 mg
Total Carbohydrate 57 g
Dietary Fiber 11.9 g
Sugars 3.8 g
Protein 40 g

Dietary servings

Per Portion

Fruit 0.4
Grain 1.0
Meat 1.3
Meat Alternative 0.6
Milk Alternative 0.5
Vegetables 2.2

Energy sources

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