Mexican bowls

Mexican bowls

Dec 10 2020



Serves 5

This kind of DIY family style dinner is super easy, delicious and everyone loves making their own, so it is a win win....


  • 2 medium chicken breasts (skinless and boneless)
  • 1 can of black beans, drained and rinsed
  • 1 head of white cabbage
  • 1 box of Spanish rice
  • 2 avocado
  • 1 cup of salsa
  • 1 cup of Mexican cheese
  • 1/2 cup of sour cream
  • Tortilla chips
  • 2-3 tbsp of taco seasoning (chili powder, onion powder, crushed pepper flakes, paprika, gourd cumin, dried oregano, salt and pepper)
  • Slaw dressing: 1 lime juiced and zested, 2-3 tis p of olive oil, 1/2 tsp of cumin, salt and pepper
  • 1 lime, zested and juiced
  • 4-5 tbsp of olive oil
  • Salt and pepper
  • 1/4 tsp of cumin
  • Garlic powder


Season the chicken on both sides with the taco seasoning and leave it to rest at room temperature before cooking it.

Cook the Spanish rice according to packaging instructions.

Thinly slice the cabbage and season with lime juice and zest, and toss with the vinaigrette.

Cook the chicken in a pan with 2 tbsp of olive oil. Cook for 4-5 minutes on each side until golden brown and cooked through ( this will depend on the thickness of the chicken) with an inside temperature of 165F. Cover with foil and let it rest for a couple of minutes before serving.

Drain and rinse the black beans and sauté in pot with 1 tbsp of olive oil, some salt, pepper and a pinch of garlic powder for 2-3 minutes.

Mash the avocado that you combine with the lime juice and zest, some olive oil, maybe more cumin and garlic powder, salt and pepper. I like mine spicy so I always add chili flakes.

Arrange everything into bowls on the counter family style so everyone can serve themselves and make their own bowl!

I always have some leftover for the next day and make a salad out of it or quesadillas for the kids.

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