Mexican bowls are all the rage. And it’s another great make ahead meal. All of the individual ingredients (sans avocado) can be cooked or prepped ahead of time and tossed together right before serving. Makes a great lunch or dinner.
Mexican Chicken Bowl
2 lbs ground chicken
1 Tb olive oil
1-2 Tb Basics Fuirst Chili Seasoning
1/2 large onion, diced
1 large clove garlic, minced or grated
2 Tb chopped fresh cilantro
1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces
1 pint grape tomatoes, quartered
1 avocado, diced
1/4 small red onion, diced
1/2 cup shredded monterey jack cheese
1 15-oz can black beans, rinsed
2 ears of cooked corn, kernels cut from the cobb
Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir. Add the ground chicken and cook breaking up as it cooks. Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.
Toss everything together and serve. The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.