Fresh Mex Bowl with Honey-Lime Dressing

Happy 2015! I hope you all enjoyed ringing in the New Year. The hubs and I went out to Famous Dave’s BBQ restaurant with family and then came back and watched “In Your Eyes” on Netflix. I highly recommend it when you’re in the mood for an interesting, romantic, and feel-good movie.

In the past, we’d go to Chili’s restaurant maybe three times a year. But lately, we’ve been going more often and it’s because I’m always craving their fresh mex bowls. They’re basically Mexican-style rice bowls with lots of yummy fixings, like pico de gallo, corn, tortilla strips, black beans, avocado, etc. Being a food blogger, I knew I couldn’t just leave well enough alone. I had to recreate my own version at home to feel fully fulfilled.

So I created my own version with some of my own twists. And this Fresh Mex Bowl with Honey-Lime Dressing, my friends, is a keeper. It’s fresh, light, easy to throw together, and utterly delicious! Plus, if you have a salad phobic in your family, you can trick them into eating a salad with these bowls. They’ll never know the difference!

Fresh Mex Bowl with Honey-Lime Dressing

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Erin

Recipe type: Main Dish, Chicken

Serves: 4 servings

Ingredients

• Rice Bowls:
• 1 package rice of your choice (I used white, but you can use Mexican or Spanish)
• 1 lb chicken breasts, cubed
• 2 Tbsp canola oil
• 1 red bell pepper, chopped
• 2 Tbsp Fajita seasoning
• 15-oz. can black beans, drained
• ½ medium red onion, chopped
• Trader Joe's Corn and Chile Tomato-Less Salsa (or salsa of your choice + canned corn)
• 2 cups romaine lettuce, shredded
• 1 avocado, sliced
• Lime slices, for garnish
• Honey-Lime Dressing:
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 2 Tbsp honey
• 2 Tbsp fresh cilantro, chopped
• 1 garlic clove, minced (1 tsp)
• 1 tsp chopped jalapeno (I used a few slices from a jar)

Instructions

1. Cook rice according to package directions.
2. Meanwhile, combine all dressing ingredients in a bowl or dressing karafe and whisk or shake to combine.
3. While rice is cooking, heat oil in a large fry pan over medium-high heat. Add chicken and cook until browned on all sides, tossing occasionally.
4. Add bell pepper and fajita seasoning and saute until peppers are crisp-tender. Remove from heat.
5. Into a small saucepan, pour black beans. Cook over medium heat until heated through. Remove from heat.
6. When rice is done, spoon about 1 cup of rice into each bowl. Add chicken and pepper mixture and black beans. Add romaine and sprinkle with red onions. Top with salsa and lime and avocado slices. Serve with dressing to drizzle on top.

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