Mexican Chicken And Rice Bowl

Mexican chicken and rice bowl

The ingredient of Mexican Chicken And Rice Bowl

• 1 3 cup 80ml olive oil
• 2 teaspoons smoked paprika
• four coles australian rspca approved chicken thigh fillets
• 450g pkt microwavable brown rice
• 1 three cup 85g mexican tomato salsa
• 400g can pink kidney beans rinsed drained
• 400g can corn kernels rinsed tired
• 1 avocado peeled stoned coarsely chopped
• 2 iceberg lettuce leaves shredded
• 1 tomato coarsely chopped
• 1 4 cup 60ml lime juice
• sour cream to serve
• coriander leaves to serve

The Instruction of mexican chicken and rice bowl

• ufeffcombine 1 2 the oil and half the paprika in a huge bowl add the fowl and turn to coat heat a greased barbecue grill or chargrill on excessive cook the bird for five minutes each facet or till charred and cooked thru transfer to a plate and cover with foil set aside for 5 minutes to relaxation thickly slice
• meanwhile warmth the rice following packet directions transfer to big heatproof bowl add the salsa and beans and stir to combine
• divide the rice combination fowl corn avocado lettuce and tomato amongst serving bowls combine the lime juice with the last oil and paprika in a small bowl drizzle over the fowl aggregate in the bowls top with a dollop of sour cream and sprinkle with coriander leaves

Nutritions of Mexican Chicken And Rice Bowl

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a