This recipe is slightly more time consuming then the others, but if you put in the time, you will have a tasty dressing to use for salads during the week – win win!
If you’re time poor, you can just make the chicken and have it with rice and some steamed vegetables, or even in wraps for lunch or dinner.
Mexican Chicken Bowl – Slow Cooker
Ingredients – Mexican Chicken
- 800g chicken breast
- 300g chunky salsa
- 1/3 cup coriander lime dressing* (recipe below) + more as dressing
- 1/2 cup chicken stock
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Method – Mexican Chicken
- Add all “Slow Cooker Mexican Chicken” ingredients to slow cooker. Set on HIGH and cook for 4 hours.
- Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes.
Other ingredients for the bowl
- 4 cups cooked rice
- 420g tin of corn, drained
- 420g tin of black beans, drained
- 2 avocados
- 1/4 cup chopped coriander
- 1 lime
Method – building the bowl
- Cook the rice, drain corn and black beans, chop coriander, dice avocados, cut lime into wedges.
- Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with coriander and lime wedges. Drizzle with *Coriander Lime Dressing, (see below).
*Coriander Lime Dressing
This easy coriander lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!
Ingredients
- 2 cups fresh coriander
- 1/2 tsp Coriander, ground
- 1 Garlic clove
- 1/4 cup lime juice
- 2 tsp maple syrup or honey
- 1/2 cup of olive oil, extra-virgin
- Optional extra – 1 avocado or 1/2 cup of greek yoghurt
Method
- Place all ingredients (apart from oil), in food processor and blend.
- With the blade running, pour in the olive oil until smooth.
- Optional – to make creamy, add one avocado or 1/2 cup of Greek yoghurt.
Adventure before dementia! 