Mexican Chicken Bowl (with Queso Fresco)

19 60 652
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 6
Mexican Chicken Bowl (with Queso Fresco)
Health Highlights


1 cup Brown rice, long-grain, dry
1/2 cup Cilantro (coriander) (chopped, for rice)
3 breast Chicken breast, skinless (boneless, skinless)
3 cup Chicken broth (stock)
2 chile Chipotle chiles in adobo sauce
2 tsp Cumin (for marinade)
1 tsp Ancho, poblano, pepper (for marinade)
1/4 tsp Black pepper (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, Extra Virgin (for marinade)
1 cup Queso fresco cheese (crumbled)
1 1/2 tsp Sea Salt (1 tsp for marinade, 1/2 for rice)
2 1/2 cup Pinto beans, canned (drained, rinsed)
2 avocado(s) Avocado (diced)
1/2 cup chopped Sweet onion (rinsed in a sieve under cold water)
2 medium Tomato (diced)
1 cup Tortilla chips, plain, white corn, salted


1. In a small bowl whisk the marinade ingredients.

2. 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.

3. 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.

4. 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.

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

6. Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade.

7. 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.

8. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.

9. 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.

10. Serve with lime wedges and tortilla chips.

Nutrition Facts

Per Portion

Calories 652
Calories from fat 250
Calories from saturated fat 60
Total Fat 27.8 g
Saturated Fat 6.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 13.2 g
Cholesterol 102 mg
Sodium 1223 mg
Potassium 1410 mg
Total Carbohydrate 62 g
Dietary Fiber 13.1 g
Sugars 4.4 g
Protein 45 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


Meal Type(s)