AuthorAndreaThis is a great build your own Mexican bowl meal. It can be changed or adapted to whatever toppings you like and be very healthy. It can be simplified for a dinner meal or include all the ingredients for a party. Don't be fooled, getting all of these toppings together takes quite a bit of time. I use Frontera brand sauces for the chicken and guacamole. They have such great flavor and are all-natural with really pure ingredients. Buy at Whole Foods, Target, Walmart, Amazon or on the Frontera website.
Trim all gross things off of the chicken - veins, fat, other. Cook chicken in crockpot for tenderness, 3-4 hours on high, or if you have time it is better to cook on low for 6-7 hours. I pour 1-3 packages of the Frontera Chicken sauce over the chicken as it cooks. At the end it will look like there is too much broth and you can pour it off if looks excessive but reserve it. When the chicken is tender and falls apart easily it is done. Shred the chicken -often you can put all of the broth back in for moisture and adds to the sauciness of the rice bowl! Chicken can also be cooked on stovetop with the sauce -it will have a firmer texture.
Cook, rice, quinoa, corn, beans and chicken according to directions. Put each in a separate bowl.
Mix ingredients of dressing and put in set aside.
To make Plantains (which add fun crunch)
Slice 3 plantains, toss in 3T of oil and 3/4 t salt. Bake at 375 degrees for 18-25 minutes until crispy.
To make sweet potato discs or fries:
3 sweet potatoes, 2T olive oil and sprinkle with chili powder , salt and pepper. Roast at 400 degrees for 25-35 minutes.
I would put the ingredients in order of the list above on a long countertop. Have everyone build their own Mexican Bowls using some or all of the above ingredients. Top with dressing.
Ingredients
Directions
Trim all gross things off of the chicken - veins, fat, other. Cook chicken in crockpot for tenderness, 3-4 hours on high, or if you have time it is better to cook on low for 6-7 hours. I pour 1-3 packages of the Frontera Chicken sauce over the chicken as it cooks. At the end it will look like there is too much broth and you can pour it off if looks excessive but reserve it. When the chicken is tender and falls apart easily it is done. Shred the chicken -often you can put all of the broth back in for moisture and adds to the sauciness of the rice bowl! Chicken can also be cooked on stovetop with the sauce -it will have a firmer texture.
Cook, rice, quinoa, corn, beans and chicken according to directions. Put each in a separate bowl.
Mix ingredients of dressing and put in set aside.
To make Plantains (which add fun crunch)
Slice 3 plantains, toss in 3T of oil and 3/4 t salt. Bake at 375 degrees for 18-25 minutes until crispy.
To make sweet potato discs or fries:
3 sweet potatoes, 2T olive oil and sprinkle with chili powder , salt and pepper. Roast at 400 degrees for 25-35 minutes.
I would put the ingredients in order of the list above on a long countertop. Have everyone build their own Mexican Bowls using some or all of the above ingredients. Top with dressing.
