Go Back
Print Recipe

Mexi-Texi Chicken YUM Bowls

Ingredients

  • 1.5 lbs. boneless skinless chicken breasts cut into bite sized pieces
  • 2 Tbsps avocado oil olive oil, divided
  • 1 yellow onion diced
  • 2 fresh garlic cloves minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3/4 tsp. sea salt or to taste
  • 1/4 tsp. fresh ground black pepper
  • 15 oz black beans rinsed and drained if using canned
  • 1 cup frozen organic corn thawed
  • 1 can 4 oz diced green chiles
  • 1 cup diced fresh tomatoes with juice
  • 1 fresh lime juiced
  • Garnish to add just before serving:
  • 1 small bunch of fresh chopped cilantro leaves for garnish
  • 1 jalapeno sliced
  • 1 lime cut into wedges
  • 1 cup cherry or grape tomatoes halved
  • 1.5 cups cooked brown rice or quinoa

Instructions

  • Heat one tablespoon of olive oil in a large skillet over medium-high heat. 
  • Add in the chicken and spread into an even layer, then sprinkle with spices and season with sea salt and pepper. 
  • Cook, stirring the chicken for about 4-5 minutes then add in the remaining olive oil. 
  • Add the onion, garlic, and cook for an additional 3-4 minutes or until the onion has softened and the chicken is cooked through. 
  • Lower the heat down and add in the remaining ingredients: tomatoes, green chiles, corn, and black beans and lime juice. 
  • Stir together then cover with a lid and allow it to simmer for about 5 minutes. 
  • Remove from heat.
  • Garnish with fresh cilantro, jalapeno and lime wedges and serve next to cooked brown rice and fresh cherry tomatoes - if serving immediately.
  • If using for meal prep, allow to cool, then divide everything (except for garnish ideas) equally into 4 seperate meal prep containers (I prefer glass containers), seal, and refrigerate.
  • They stay good for 3-4 days.
  • Add garnish immediately before serving.