Mexican Rice Bow
Ingredients (for 5 portions):
For the Base
For the Chipotle-Lime Yogurt Dressing:
For the Protein & Toppings:
Instructions
- Cook the brown rice with water, lime juice, and half of the chopped cilantro. Once done, fluff with a fork and set aside.
- Season the chicken with salt and pepper, then grill over medium-high heat until cooked through (internal temperature 75°C / 165°F). Let rest for 5 minutes, then slice into strips.
- Heat the black beans in a small pan over low heat.
- Roast the corn in a dry skillet over medium heat, stirring occasionally until lightly charred.
- Make the dressing by mixing Greek yogurt, minced chipotle, lime juice, salt, and pepper in a small bowl until smooth. Adjust spice level as needed.
- Assemble the bowls: Start with a base of rice, then add chicken, black beans, roasted corn, diced tomatoes, and shredded romaine lettuce.
- Top with avocado slices, a dollop of chipotle-lime yogurt, and the remaining cilantro. Serve immediately.
Note
Nutritional Breakdown (Per Portion):
- Calories: 550
- Protein: 40g
- Carbohydrates: 70g
- Fiber: 12g
- Fat: 15g (mostly from avocado)
- Vitamins: A, C, K
Minerals: Iron, Potassium, Magnesium
Tips:
- Vegetarian Option: Swap chicken for grilled tofu or extra beans for plant-based protein.
- Meal Prep-Friendly: Store ingredients separately and assemble just before serving for the freshest taste.
- Extra Flavor: Add a squeeze of lime or a sprinkle of crumbled queso fresco or feta for extra tanginess.
Spice it Up: Increase the chipolate amount or add fresh jalapeños for more heat.