Super easy Margarita Chicken Bowl

Kimberly Randall

By
@KimberlyNichole

This is my version of a Chili's recipe that I ordered. It is easy, quick and delicious and works really well as leftovers. I actually made it once without the chicken and used it as an appetizer with tortilla chips. This is a recipe that can be altered any number of ways to meet your exact tastes.


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Serves:

2-4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
lime juice
1/8 tsp
chopped garlic
1/8 tsp
salt and pepper
2 Tbsp
finely chopped fresh cilantro
3 oz
bonesless, skinless chicken breast
1/2 c
cooked rice
1/2 c
chopped tomatoes
3 Tbsp
finely chopped red onion
2 Tbsp
drained and chopped jarred jalenpeno slices
3 Tbsp
canned black beans
3 Tbsp
canned corn
1/2 oz
sliced avocado
1/2 c
tortilla chip strips

Directions Step-By-Step

1
In a medium bowl, combine lime juice, garlic, salt, pepper and 1 tablespoon of your fresh chopped cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes.
2
While chicken is marinating, chop onions, jalapenos and tomatoes. Mix together in a medium bowl and add corn, black beans, remaining cilantro and cooked rice.
3
Bring a skillet to medium heat and add chicken. Cook for about 4 minutes per side or until cooked through. Once cooled, slice into strips.
4
Spoon mixture onto plate and top with chicken, avocado and tortilla chip strips.

Optional: add mixed salad greens to mixture and garnish with chopped cilantro and lime wedges.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tag: Quick & Easy
Hashtags: #easy, #quick, #mexican