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MEXICAN STYLE CHICKEN BOWL  

Prep Time: 20 min
Cook Time: 10 min
Serving Size: 3-4
  • Dairy Free 
  • Gluten Free 
This Mexican chicken bowl is packed with fibre and helps you get closer to the recommended 5-7 servings of veggies per day by bumping you up to 3 serves of veg in one meal! This bowl is perfectly balanced with protein, healthy fats and complex carbs. It makes a great easy weeknight dinner or lunch!
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup quinoa (uncooked, rinsed)
  • 4 chicken thighs (diced) 
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Juice of 1 lemon
  • Extra virgin olive oil (EVOO)
  • 1 can black beans
  • 1 can corn (no added salt) 
  • 1 cup cherry tomatoes (diced) 
  • ½ red onion (finely diced) 
  • ¼ bunch coriander (finely diced, optional) 
  • 1 avocado
  • 1 wedge of lime (for serving)
  • 1 tbsp Gevity Rx BBQ Bone Broth sauce (per bowl)
1.  Cook quinoa as per package instructions. 
2.  Heat a good drizzle of EVOO in a pan on medium-high heat and add in the chicken thighs, paprika, salt and pepper to taste and half the lemon juice. Cook through completely and then remove from heat. 
3.  Meanwhile, rinse and drain the black beans and corn and set aside. 
4.  To make the salsa, place the cherry tomatoes, ½ the red onion, ½ the coriander, salt and pepper into a small bowl and mix until well combined. 
5.  To make the guacamole, remove the avocado pit and skin and place the flesh into a small bowl. Mash until smooth and add in the remaining red onion and coriander, salt and pepper and 1 tbsp EVOO. Mix until well combined. 
6.  To assemble the bowl, place the cooked quinoa on the bottom layer and then add on top in sections, chicken, black beans, corn, salsa, guacamole and 1 tbsp of Gevity Rx BBQ Bone Broth sauce per bowl. 
7.  Squeeze a little lime juice on top and season with coriander, salt and pepper as desired.
  • Consume immediately after cooking.
  • Storage: In the fridge in an airtight container for 1-2 days. Ensure to reheat the chicken, quinoa and black beans before consuming leftovers. 

MEXICAN STYLE CHICKEN BOWL  

Prep Time: 20 min
Cook Time: 10 min
Serving Size: 3-4
  • Dairy Free
  • Gluten Free
This Mexican chicken bowl is packed with fibre and helps you get closer to the recommended 5-7 servings of veggies per day by bumping you up to 3 serves of veg in one meal! This bowl is perfectly balanced with protein, healthy fats and complex carbs. It makes a great easy weeknight dinner or lunch!
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup quinoa (uncooked, rinsed) 
  • 4 chicken thighs (diced) 
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Juice of 1 lemon
  • Extra virgin olive oil (EVOO) 
  • 1 can black beans 
  • 1 can corn (no added salt) 
  • 1 cup cherry tomatoes (diced) 
  • ½ red onion (finely diced)
  • ¼ bunch coriander (finely diced, optional)  
  • 1 avocado
  • 1 wedge of lime (for serving) 
  • 1 tbsp Gevity Rx BBQ Bone Broth sauce (per bowl)
1. Cook quinoa as per package instructions. 
2. Heat a good drizzle of EVOO in a pan on medium-high heat and add in the chicken thighs, paprika, salt and pepper to taste and half the lemon juice. Cook through completely and then remove from heat. 
3. Meanwhile, rinse and drain the black beans and corn and set aside. 
4. To make the salsa, place the cherry tomatoes, ½ the red onion, ½ the coriander, salt and pepper into a small bowl and mix until well combined. 
5. To make the guacamole, remove the avocado pit and skin and place the flesh into a small bowl. Mash until smooth and add in the remaining red onion and coriander, salt and pepper and 1 tbsp EVOO. Mix until well combined. 
6. To assemble the bowl, place the cooked quinoa on the bottom layer and then add on top in sections, chicken, black beans, corn, salsa, guacamole and 1 tbsp of Gevity Rx BBQ Bone Broth sauce per bowl. 
7. Squeeze a little lime juice on top and season with coriander, salt and pepper as desired.
  • Consume immediately after cooking
  • Storage: In the fridge in an airtight container for 1-2 days. Ensure to reheat the chicken, quinoa and black beans before consuming leftovers. 

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