Mexican Chicken Bowl with Tomato Salsa

Mexican Chicken Bowl with Tomato Salsa

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 6, 2018.

Prep the salad veggies and arrange the ingredients into bowls before you cook the chicken. This way, everything is organised and you have a clean space to work with.



  • ½ punnet baby capsicums
  • 1 punnet cherry tomatoes
  • ½ telegraph cucumber
  • ½ bag baby spinach


  • 70g Mexican dressing
  • 2 Tbsp coriander, finely chopped
  • Zest and juice of ½ lime


  • 400g chickpeas
  • ¼-½ red onion
  • 550g lean chicken breast
  • 1½ tsp oil
  • 1 pack Mexican chicken spice
  • 2 Tbsp lite sour cream


  • 100g tomato salsa
  • Remaining lite sour cream
  • ½ lime, cut into wedges


  1. Thinly slice capsicums; cut tomatoes in half; cut cucumber in half lengthways and thinly slice. Set all aside separately (or see tip).
  2. In a small bowl, mix together Mexican dressing, coriander and lime.
  3. Place spinach in a medium bowl, add two tablespoons of the Mexican dressing and toss to coat. Reserve remaining dressing.
  4. Drain chickpeas, rinse and leave to drain well; thinly slice onion; pat chicken dry, slice into 1-2cm strips and season.
  5. Heat oil in a large fry-pan on high heat until very hot. Add chicken to pan and cook for about 2 minutes each side, until almost cooked through.
  6. Reduce heat to medium, add Mexican chicken spice, chickpeas and onion. Continue to cook for 1-2 minutes, stirring, until chicken is cooked through. Add remaining Mexican dressing to pan and toss to coat.
  7. Remove pan from heat and add first measure of sour cream. Toss to coat and season to taste.
  8. To serve, arrange salad ingredients into bowls. Top with Mexican chicken and dollop over tomato salsa and remaining sour cream. Serve with a lime wedge to squeeze over.

Nutritional Information

Energy 1796 kj
429 kcal
Protein 39.0g
Carbohydrate 23.5g
Fat 19.1g