Description
This Fresh Mex Bowl is a vibrant, flavorful dish combining chipotle-spiced grilled chicken, Mexican rice, sautéed corn and black beans, fresh pico de gallo, avocado slices, and crispy tortilla strips. Perfect for a wholesome, satisfying meal that balances smoky, spicy, and fresh ingredients, ready in just 35 minutes.
Ingredients
Rice
- 1 package Mexican rice (7 ounces)
- Water or as required by rice package
Chicken and Seasoning
- 1 pound chicken breasts (boneless and skinless, thinly sliced)
- 3 cups chicken broth
- ¼ cup plus 2 tablespoons chipotle sauce
- ½ teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon oregano (fresh, Mexican if possible)
- Nonstick cooking spray (as needed)
Vegetables and Toppings
- 1 can corn (southwest style, 14 ounces, drained)
- 1 can black beans (14 ounces, drained and rinsed)
- 1 cup pico de gallo
- 1 red onion (diced)
- 2 avocados (sliced)
- 1 cup tortilla strips (crispy)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Prepare the Rice: Follow the package directions to cook the Mexican rice, typically by boiling water, adding rice, then reducing heat to simmer and cooking for approximately 25 minutes until tender.
- Simmer Chicken in Broth and Chipotle Sauce: In a large saucepan or Dutch oven, whisk together chicken broth and ¼ cup chipotle sauce and bring to a boil. Add the chicken breasts and cook for 5 minutes to infuse flavor and keep chicken juicy without fully cooking through.
- Preheat Grill Pan: While simmering chicken, preheat a grill pan over high heat to prepare for searing.
- Mix Seasonings: In a small bowl, combine ground cumin, smoked paprika, ancho chili powder, garlic powder, black pepper, and fresh oregano to create the chicken seasoning blend.
- Season Chicken: Remove chicken from the broth mixture and season both sides evenly with the prepared spice blend.
- Grease Grill Pan: Lightly coat the preheated grill pan with a high smoke point nonstick cooking spray.
- Sear the Chicken: Place the seasoned chicken on the grill pan and sear for 2 minutes per side to develop a nice crust and cook through. Remove and set aside on a cutting board to rest.
- Sauté Corn and Beans: In a small skillet, combine drained corn, black beans, and 2 tablespoons chipotle sauce. Cook for 5 minutes over medium heat to heat through and blend flavors.
- Slice Chicken: Thinly slice the rested chicken breasts into strips for serving.
- Assemble Bowls: Arrange steamed rice as the base in individual bowls or a serving dish. Layer sautéed corn and beans next, followed by pico de gallo, diced red onion, and sliced avocado.
- Add Toppings and Garnish: Top with crispy tortilla strips and sprinkle freshly chopped cilantro over the bowls for a fresh finish.
Notes
- Adjust chipotle sauce amount if you prefer more or less spice.
- Using fresh oregano is preferred for authentic flavor, but dried oregano works as a substitute.
- To save time, cook the rice simultaneously while preparing the chicken and toppings.
- Ensure the grill pan is hot to get a good sear and avoid sticking.
- Serve immediately for best texture, especially to keep tortilla strips crispy.
