Mexican Chicken Bowl with Avocado

Mexican Chicken Bowl with Avocado

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, February 17, 2019.



  • 1 pack smokin’ Mexican chicken thighs


  • 2 cans red kidney beans, drained and rinsed
  • 1 pack smoky tomato and veggie sauce
  • 1 pack frozen corn


  • 1 lettuce, thinly sliced
  • 2 tomatoes, diced
  • 1 avocado, peeled and cut into wedges

To Serve

  • 125g sour cream
  • 1 pack spicy sunflower seeds


  1. Cook chicken Toss chicken with a drizzle of oil on a lined oven tray and season. Lay out flat and bake (on middle-upper oven rack) for 10 minutes. Turn chicken over, increase oven to high grill and grill for 5 more minutes, or until chicken is cooked through. Roughly chop chicken (or leave whole).
  2. Meanwhile, cook sauce Add drained beans, smoky sauce and corn to a pot on medium-high heat. Bring to a simmer and cook for 2-3 minutes. Add a splash of water if sauce dries out. Season.
  3. Prep lettuce, tomato & avocado Toss lettuce and tomato with a drizzle of vinegar in a bowl and season.
  4. Serve sauce in bowls topped with chicken, resting juices, lettuce, tomato, avocado, sour cream and sunflower seeds.

Nutritional Information

Energy 3459 kj
827 kcal
Protein 46.4g
Carbohydrate 55.3g
Fat 42.7g