Large Mexican inspired spicy chicken bowl with charred corn, beans, avocado, tomatoes and cheese. It’s perfect to share amongst good friends!
As the festive days are sadly over I should put a stop to my mindless eating, so It’s time to do some exercise and eat healthier in 2021. This is a great time to introduce to you my over the top and MASSIVE bowl of Mexican inspired spicy chicken.
This inspired Mexican chicken bowl is a delicious way to kick start healthy eating.
When it comes to salads I either have them as an appetiser or as a side as it’s a light meal. This bowl is more than just a salad with chicken, it’s filling and satisfying without the need to add extras. But in saying that a little bit of corn chips or bread doesn’t hurt right?
What I hate most about eating healthy is giving up on taste and flavour. This bowl promises to deliver a flavour bomb, the chicken is spicy, tender and juicy. To achieve the Mexican flavours that we all love we’ll be mixing our own simple spices, so wave goodbye to premixed Mexican seasoning.
The other star of this show is the super tasty grilled corn. It’s brushed with melted garlic butter seasoning and charred lightly. So simple but yet so absolutely delicious!
This healthy and tasty Mexican chicken bowl is packed with goodness. It’s high in proteins and low in calories!
Share this yummy mega large bowl amongst friends with a bucket of ice-cold Coronas, I mean the beer not the virus……UGH sorry that I just had to go there didn’t I!
Burn me corns up boy!
Oh my gosh, I can’t believe I wrote that subheading because that made me sound like a real bogan!
Have you tried corn that has been charred by the grill or even better on a smokey BBQ? If your answer is no, then add it to your ‘to-do list’ pronto!
It’s so delicious that I am happy just to nibble on charred corn as it is. In saying that I won’t turn away corn that has been buttered and seasoned like the ones in this recipe.
Without fail, every single time we are hosting a BBQ you’ll see corn cobs near the meat! This is how much I love smokey charred corn!
I’ve honestly lost count how many people have commented on how delicious my BBQ corn is and have asked for the recipe.
It’s embarrassing to let them in my secret because I randomly threw ingredients in with melted butter. My secret ingredient is ‘chicken salt’.
If you’re not an Aussie you’re probably wondering what the heck chicken salt is. It’s a delicious mix of salt that has a chicken flavour with added herbs and spices. We Aussies love chicken salt sprinkled generously on our hot chips and other deep-fried savouries. Some people also added it to baked potatoes and steamed veggies.
My favourite tasting chicken salt is Anchor Chicken Chippy Salt as it tastes exactly like the ones you get at fish and chip shops.
Don’t worry if you can’t get chicken salt where you are I have provided a seasoning mix as a good substitute.
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Ingredients for Mexican Chicken Bowl
FOR THE CHICKEN:
Chicken thighs – Chicken breast or thighs can be used. I prefer to use thighs as it’s juicy and tastier than breast meat. The fat content is a little higher but I’ll happily take that!
Cayenne pepper – If you prefer mild heat on the chicken then go easy on the cayenne pepper or skip it altogether. A teaspoon of hot ground cayenne pepper gives the chicken a nice kick but it’s not crazy hot. In saying that, keep in mind that everyone has a different level of tolerance when it comes to heat. If you’re a bit crazy like me and love your spice then go ahead and add more cayenne pepper.
FOR THE CORN:
Corn – Try and use fresh and sweet corn on the cob for the best flavour when grilling or on the BBQ.
Chicken salt – If you’re not in Australia and you can’t get your hands on chicken salt, use the following seasoning mix instead:
I teaspoon of powdered chicken stock, 1/4 tsp of garlic powder and a large pinch of paprika.
FOR THE BOWL:
Pickled Jalapeños (optional) – If you love heat and pickles you shouldn’t miss out on pickled Jalapeños!
Lime (optional) – I highly recommend lime as it adds a little zest and burst of flavour to the bowl.
Cheese – I used ‘tasty cheese’ but you can use your favourite shredded cheese in this bowl such as cheddar, Monterey Jack or mozzarella.
How to make Mexican Chicken Bowl
SIMPLE STEP BY STEP GUIDE WITH PHOTOS
Butter up and grill those corn cobs!
Start off with the corn as they take the longest to cook. While grilling them you can prepare and cook the remaining ingredients.
Preheat the grill on high heat. Place the butter in a small microwave-safe bowl and melt it by zapping it in 10 second burst until completely melted. Add chicken salt, dried herbs to the melted butter and stir.
Brush the butter mixture generously on each corn and grill or BBQ on each side for 10 minutes or until slightly charred. Leave to cool slightly before slicing off the kernels.
Spice up the chicken and cook it!
In a bowl add in chicken, cumin, paprika, cayenne, salt and pepper and mix well to combine.
Heat up the oil in a large frypan on medium to high heat. Add in garlic and onions and stir quickly for a minute before adding in the chicken. Cook and stir the chicken regularly for 2 minutes then add in the capsicum, continue to cook for 5 minutes or until chicken is tender and just cooked. Season to taste if needed.
Bowl it up and make it look pretty!
In a large bowl neatly arrange the chicken, corn, beans, jalapeños, lettuce, tomatoes, avocado, cheese, lime and sour cream in sections to serve.
Tips and other info
Don’t stress if it’s not one bowl – If you can’t fit all the ingredients in one serving bowl, serve the remaining chicken or salad in small bowls next to it. You can also serve each item in individual bowls.
To serve – If you feel like bulking this meal up to feed more people you can serve it with rice, soft tortillas and corn chips.
Leftovers – The bowl is ideally supposed to be shared and eaten in one sitting. However, if there are leftovers it can be wrapped in clingwrap, stored in the fridge but eat it on the same day. If you have served the cooked chicken in a separate bowl it will keep in the fridge for up to 3 to 4 days.
If you adore spicy flavourful food like I do why not check out these recipes? RED DUCK CURRY WITH LYCHEES, MANGO SALSA SALMON, ASIAN SALAD WITH PORK, FRENCH STYLE MUSSELS
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Mexican Chicken Bowl
Ingredients
FOR THE CHICKEN
- 1 kg chicken thighs (cut into small cubes) (NOTE 1)
- 1 tsp cayenne pepper (NOTE 2)
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- 2 clove garlic (minced)
- 1 small brown onion (finely chopped)
- 1 small red capsicum (sliced thinly) (red bell pepper or red pepper)
FOR THE CORN
- 4 whole corn on cob (NOTE 3)
- 40 gm butter
- 1 tsp chicken salt (NOTE 4)
- ½ tsp dried mixed herbs
FOR THE BOWL
- ½ iceberg lettuce (thinly shredded)
- 1 420gm tin of black beans (drained and rinsed)
- 1 cup tasty cheese (shredded) (NOTE 5)
- 1 large avocado (chopped roughly)
- 2 tomatoes (chopped into small cubes)
- ½ cup sour cream
- ⅓ cup pickled jalapenos (optional) (NOTE 6)
- 2 limes (optional) (NOTE 7)
Instructions
- Start off with the corn as they take the longest to cook, so while grilling them you can prepare and cook the remaining ingredients. Preheat the grill on high heat. Place the butter in a small microwave-safe bowl and melt it by zapping it in 10 second burst until completely melted. Add chicken salt, dried herbs to the melted butter and stir.
- Brush the butter mixture generously on each corn and grill or BBQ on each side for 10 minutes or until slightly charred. Leave to cool slightly before slicing off the kernels.
- In a bowl add in chicken, cumin, paprika, cayenne, salt and pepper and mix well to combine.
- Heat up the oil in a large frypan on medium to high heat. Add in garlic and onions and stir quickly for a minute before adding in the chicken. Cook and stir the chicken regularly for 2 minutes then add in the capsicum, continue to cook for 5 minutes or until chicken is tender and just cooked. Season to taste if needed.
- In a large bowl neatly arrange the chicken, corn, beans, jalapeños, lettuce, tomatoes, avocado, cheese, lime and sour cream in sections to serve.
