Healthy Mexican Bowl

  • Serves: 2
  • Complexity: medium


  • 300g Chicken breast, diced into small cubes  (if making vegetarian version, use the equivalent of brown rice/black or red kidney beans or lentils)
  • ½ cup corn
  • ½  cup kidney beans
  • 1 zucchini and/or 1 red capsicum
  • 2 handfuls spinach
  • 1 onion
  • 2 clove garlic
  • salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tbs tamari or soy sauce 
  • 3 stalks fresh coriander, finely diced
  • 1 teaspoon chilli powder (optional)
  • 1 tablespoon extra virgin olive oil (or use 2-3 tbs water)

Top with:

  • A serving of avocado, cheese or sour cream 


  1. Heat olive oil in a large fry pan. Season diced chicken with salt and pepper. Add chicken to the pan and cook until slightly browned.
  2. Add onion and garlic to pan, and saute for about 3 or until soft.
  3. Add in the finely chopped zucchini, capsicum, corn, kidney beans, paprika, cumin, coriander and chilli powder and continue to saute on medium-low heat until everything is cooked together, about 5-7 minutes.
  4. Once cooked, add the spinach and stir through until wilted
  5. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
  6. Serve in a bowl and top with avocado, shredded cheese or sour cream. Even heartier with a side of brown rice, tortilla chips or warmed tortillas.


Comments (1)

  • Alicia Fellowes

    Alicia Fellowes

    09 September 2015 at 12:52 |
    This recipe is amazing!

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