Super easy Margarita Chicken Bowl

Kimberly Randall


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.

☆☆☆☆☆ 0 votes
20 Min
10 Min
Stove Top


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


1In 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.
2While chicken is marinating, chop onions, jalapenos and tomatoes. Mix together in a medium bowl and add corn, black beans, remaining cilantro and cooked rice.
3Bring a skillet to medium heat and add chicken. Cook for about 4 minutes per side or until cooked through. Once cooled, slice into strips.
4Spoon 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