Mexican Chicken Grain Bowl
This vibrant Mexican grain bowl features seasoned rice, lean ground chicken, sweet corn, black beans, and fresh diced tomatoes. It's topped with a homemade dressing whipped from ripe avocado, zesty lime juice, minced garlic, and tangy Greek yogurt. Satisfying and nutrient-dense, this balanced meal delivers bold, authentic flavor in every bite. Perfect for meal prep!
SERVINGS
6
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
1 cup rice or quinoa (plus water)
1 tablespoon paprika
1 pound ground chicken
1 package of taco seasoning (plus water from the directions)
2 ripe avocados, pitted
1/2 cup greek yogurt
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 can (11.0 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 cup cherry tomatoes, quartered
1 cup rice or quinoa (plus water)
1 tablespoon paprika
1 pound ground chicken
1 package of taco seasoning (plus water from the directions)
2 ripe avocados, pitted
1/2 cup greek yogurt
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 can (11.0 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 cup cherry tomatoes, quartered
Instructions
- Add rice or quinoa to a medium pot with water and paprika. Bring to a boil and cook according to directions. When done, set aside.
- Add chicken to a skillet over medium heat. Mix in taco seasoning. Cook until chicken is completely cooked, about 10 minutes.
- In a food processor or blender, add avocado, greek yogurt, garlic, and lime juice. Blend until smooth.
- In six bowls or meal-prep containers, divide the rice/quinoa, cooked chicken, corn, beans, and tomatoes. Drizzle avocado dressing over salads.
- Add rice or quinoa to a medium pot with water and paprika. Bring to a boil and cook according to directions. When done, set aside.
- Add chicken to a skillet over medium heat. Mix in taco seasoning. Cook until chicken is completely cooked, about 10 minutes.
- In a food processor or blender, add avocado, greek yogurt, garlic, and lime juice. Blend until smooth.
- In six bowls or meal-prep containers, divide the rice/quinoa, cooked chicken, corn, beans, and tomatoes. Drizzle avocado dressing over salads.
