Mindful Sodexo 
Charred cumin chicken over brown rice with corn, black beans, avocado, cilantro, tortilla crisps, and chipotle mayo
Nutrition Facts:
Calories: 680, Carbs: 57g, Protein: 33g, Fat: 35g, Sat. Fat: 6g, Sodium: 300mg, Fiber: 8g
Prep Time: 30 to 40 minutes plus at least 30 minutes for marinating chicken Cook time: 15 to 30 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Southwest Chicken Mesa Bowl
Ingredients
Prepare
Southwest Chicken Mesa Bowl
- 1 cup corn kernels, fresh or thawed and patted dry
- 1 teaspoon canola oil
- 3 cups steamed brown rice
- 12 grape tomatoes, cut in half
- 1 cup drained and rinsed low-sodium canned black beans
- 2 avocados, sliced into 1/4-inch slices
- 4 Cumin Grilled Chicken Breasts, cut into 1/2-inch pieces
- 2 tablespoons sliced green onions
- 2 tablespoons cilantro leaves
- 2 cups Baked Tortilla Strips
- 1/2 cup Chipotle Mayo
- 1 lime, cut into 4 wedges
- 1. Preheat the oven to 450 degrees Fahrenheit or the air fryer to 400 degrees Fahrenheit. Toss the corn with oil in a small bowl. Spread the corn in a thin layer on a baking sheet or in the air fryer and roast for 5 to 7 minutes until it begins to brown. Remove it from the heat.
- 2. Place 3/4 cup rice in the bottom of each bowl.
- 3. Top with the following in order:
- 6 tomato halves
- 1/4 cup beans
- 1/4 cup roasted corn
- half of an avocado, about 6 to 8 slices
- 1 diced chicken breast - 4. Garnish with 1 1/2 teaspoons each sliced green onion and cilantro and 1/2 cup tortilla strips. Enjoy immediately with 2 tablespoons of chipotle mayo and a lime wedge, or cover and keep in the refrigerator for up to a day!
Cumin Grilled Chicken Breasts
- 1/4 cup canola oil
- 2 tablespoons finely chopped yellow onion
- 2 finely chopped garlic cloves
- 1 tablespoon finely chopped cilantro
- 2 tablespoons lime juice
- 3/4 teaspoons ground cumin
- 3/4 teaspoons chili powder or chipotle powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 (4-ounce) boneless skinless chicken breasts
- 1. Combine all ingredients in a lidded container and turn to coat the chicken thoroughly. Cover and refrigerate to marinate for about 30 minutes to an hour.
- 2. Preheat a grill or broiler on high heat. Grill or broil the chicken for 3 to 4 minutes on each side until crispy and with a minimum internal temperature of 165 degrees Fahrenheit.
- 3. Remove the chicken from the grill or broiler. Allow it to cool slightly, then chop it into 1/2-inch pieces. Use immediately or cool and keep covered in the refrigerator for up to 2 days.
Baked Tortilla Strips
- 4 (6-inch) corn tortillas, cut into half moons and then cut into thin strips
- 1. Preheat the oven to 400 degrees Fahrenheit or the air fryer to 380 degrees Fahrenheit. Evenly spread the tortilla strips in a single layer on a baking sheet and lightly coat them with cooking spray. Be sure not to overcrowd the strips; you may need to bake in batches.
- 2. Bake or air fry for 4 to 5 minutes or until crispy and lightly browned. Remove them from the heat and let them cool.
- 3. Store in an airtight container for up to 2 days.
Chipotle Mayo
- 2 teaspoons lime juice (about half a lime)
- 1/2 cup mayonnaise
- 2 teaspoons chopped cilantro
- 2 teaspoons very finely chopped chipotles in adobo or 1 tablespoon chipotle powder
- 1. Whisk all ingredients together in a small bowl until well combined. Cover and keep in the refrigerator for up to 2 days or until ready to enjoy.
Chef Tips:
- For extra flavor, try adding lime zest to the chipotle mayo and chicken when using fresh lime juice—it brings a bright, floral, and citrusy kick!
- Keep it to 4 hours or less for marinating the chicken—too much lime juice can make it tough!
