Baja Chicken Rice Bowl

CategoryDifficultyBeginner

Meals in a bowl have become all the rage, showcasing separate wholesome ingredients. The aim of these bowls is typically nutritionally dense elements that look beautiful, complement each other, and offer a complete meal in an alternative format. These chicken rice bowls offer exactly this. Chicken and beans offering low fat protein, and complex carbohydrates; cooled cooked rice and corn providing sustenance and fibre; avocado for healthy monounsaturated fats; and fruit, veggies and herbs for vitamins, minerals, and fibre. Prepared with olive oil and baked, this dish makes for a healthier meal anytime of the day.

Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 4 boneless, skinless chicken breasts, drizzled with olive oil, and sprinkled with salt, pepper, paprika, mixed herbs, chilli flakes, cumin and oven baked until done
 4 cups cooked Golden Delight basmati rice
 1 410g can black beans, drained and rinsed
 1 410g can corn, drained
 2 red bell pepper
 2 avocados, slice
 500 ml of salsa – ( ½ chopped pineapple, ¼ cup chopped spring onions, ½ cup chopped tomatoes)
 2 limes/lemons cut into wedges
 45 ml coriander, chopped (for topping)
1

Drizzle the chicken breasts with olive oil, sprinkle with the spices, place on an oven tray and bake at 180c for 15 – 20 minutes or until done. Allow to cool and rest before slicing.

2

Place the cooked rice in a large platter or 4 individual bowls. Top with sliced chicken and bell pepper, corn, black beans, and avocado. Arrange the salsa on top in the center of the Baja bowls. Serve with a wedge of lime and sprinkle fresh coriander over the top.

Tip: You can change the vegetable toppings according to your families’ favourites and also swop out the protein for Seafood, or Turkey or Steak. The salsa can also be made according to what is seasonal. You can use mango or nectarine in the salsa, and add cucumber, sliced sugar snap peas and other vegetables of choice.

Ingredients

 4 boneless, skinless chicken breasts, drizzled with olive oil, and sprinkled with salt, pepper, paprika, mixed herbs, chilli flakes, cumin and oven baked until done
 4 cups cooked Golden Delight basmati rice
 1 410g can black beans, drained and rinsed
 1 410g can corn, drained
 2 red bell pepper
 2 avocados, slice
 500 ml of salsa – ( ½ chopped pineapple, ¼ cup chopped spring onions, ½ cup chopped tomatoes)
 2 limes/lemons cut into wedges
 45 ml coriander, chopped (for topping)

Directions

1

Drizzle the chicken breasts with olive oil, sprinkle with the spices, place on an oven tray and bake at 180c for 15 – 20 minutes or until done. Allow to cool and rest before slicing.

2

Place the cooked rice in a large platter or 4 individual bowls. Top with sliced chicken and bell pepper, corn, black beans, and avocado. Arrange the salsa on top in the center of the Baja bowls. Serve with a wedge of lime and sprinkle fresh coriander over the top.

Tip: You can change the vegetable toppings according to your families’ favourites and also swop out the protein for Seafood, or Turkey or Steak. The salsa can also be made according to what is seasonal. You can use mango or nectarine in the salsa, and add cucumber, sliced sugar snap peas and other vegetables of choice.

Notes

Baja Chicken Rice Bowl
IngredientsDirections