Mexican Chicken Bowl with Avocado and Black Bean Salsa

Mexican Chicken Bowl with Avocado and Black Bean Salsa

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 23, 2018.

Prepare the salsa and dressing ahead of time to make this recipe even quicker!



  • Zest and juice of 1 lime
  • 80g Mexican dressing
  • 150g yoghurt
  • ½ tsp honey (optional)


  • 550g lean chicken breasts, cut into 1-2cm strips
  • 1½ Tbsp Mexican chicken spice
  • 1 Tbsp tomato paste
  • 1 brown onion, thinly sliced


  • 1 cup frozen corn
  • ½ avocado, diced 1cm
  • ½ capsicum, diced 1cm
  • ¼-½ red onion, finely diced
  • 1 cup black beans, drained and rinsed
  • Pinch of chilli flakes (optional)


  • 1/3 bag baby spinach
  • 2 Tbsp coriander


  1. Bring a small pot of salted water to the boil.
  2. Prep dressing. Mix lime, Mexican dressing, yoghurt and honey in a medium bowl. Season and set aside.
  3. Prep & cook chicken. Heat 1 tsp oil in a large fry-pan on medium heat. In a medium bowl, toss chicken with Mexican chicken spice, tomato paste and ½ tsp salt. Cook chicken without stirring for 2 minutes. Add onions and cook for 3-4 minutes, stirring occasionally, until chicken and onions are cooked.
  4. Remove pan from heat, add 2 Tbsp of dressing to pan and toss to coat. Season and set aside, covered, to rest.
  5. Prep & assemble salsa. Cook corn in pot of boiling water for 1-2 minutes. Drain, rinse and drain well.
  6. Toss all salsa ingredients together in a large bowl with ¼ cup dressing and season.
  7. To serve, place spinach into bowls. Top with chicken, any resting juices and salsa. Tear over coriander and drizzle over remaining dressing.

Nutritional Information

Energy 1847 kj
441 kcal
Protein 39.4g
Carbohydrate 21.4g
Fat 21.2g