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Mexican Chicken Bowl with Avocado & Black Bean Salsa

Servings 4
Cook Time 30 mins

Ingredients

Dressing

  • 4 Tbsp Mexican-style salad dressing
  • 125g yoghurt

Chicken

  • 1 tsp oil
  • 550g free range chicken breasts, sliced1cm
  • Mexican spice mix - see recipe below
  • 30g tomato paste
  • ½ red onion, thinly sliced
  • ½ cup frozen corn
  • 2 Tbsp Mexican-style salad dressing
  • ½ tsp salt

Salsa

  • ½ avocado, diced 1cm
  • 1 capsicum, diced 1cm
  • ½ red onion, finely diced
  • 1 can black beans, drained & rinsed
  • 1 pinch chilli flakes

To serve

  • 1 lettuce, shredded

Instructions

  • In a small bowl, combine Mexican dressing and yoghurt. Season with salt and set aside.
  • Prep onion. Pat chicken dry and slice into1cm thick strips. Toss in a medium bowl with Mexican blend, tomato paste and salt.
  • Heat oil in a large fry-pan on medium heat. Cook chicken without stirring for 2 minutes. Add onion and corn and cook for a further3-4 minutes, stirring occasionally.
  • Remove pan from heat, add 2 tablespoons of dressing and toss to coat. Season with salt and pepper and rest, covered.
  • Prep avocado, capsicum, onion and beans. Toss all salsa ingredients together in a medium bowl with remaining dressing.
  • Prep lettuce.
  • Serve lettuce with chicken and resting juices. Top with salsa.

Notes

Energy 1739 kJ | 416 kCal | Carbohydrates 19.8 g | Protein 40.7 g | Fat 18.2 g
 
 
Mexican spice mix:
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
Calories: 416kcal