The Quickest Mexican Chicken Bowls | Pink Wings
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You know what's more stressful than going back to school? Going back to school for the first time in five whole years, yup. BUT there's always a good bit of excitement mixed in there, and for me it's just exciting to be able to finally pull the trigger after many many years of wanting to. So here I am, once again prepping for the back to school season along with everyone else, except this time I'm determined to do it right!


Back when I was in college I could not cook to save my life. Nightmares of over-salted (and I mean OVER. SALTED.) pork katsu and inedible kimbap sushi rolls come back to haunt me sometimes. Now that I know my way around a kitchen, I can actually put together a collection of quick, wholesome weekday dinner ideas for those busy nights ahead, and that is exciting. So I'm starting with the easiest of them all: these colorful Mexican Chicken Bowls. These are awesome because the only cooking required happens in your rice cooker, and even the chopping is minimal, yet it's such a hearty dish full of color and texture. It's made real easy with help from a couple Campbell Soup Company products, namely Swanson® Premium Chicken and Pace® Salsa Verde. The chicken reminds me so much of my college days because I literally survived on this home-canned chicken my mom stocked us up on, and was so sad the day that it ran out. That stuff is so yummy and versatile. I paired it all with some V8 +Energy®, which rounds this out to make it a meal any mom would be proud of.


So check out the recipe at the bottom. AND shop the items in this post by scrolling over and clicking in the photo below! So many great, quick meals that can be made with these same products check out more inspo HERE. What are your go-to fast dinners??







The Quickest Mexican Chicken Bowls
Serves 4
  • 2 cups Mexican rice
  • 2 cans (9.75 oz) Swanson® Premium Chicken
  • 2 tsp taco seasoning
  • 1 can corn
  • 1 can black beans, rinsed
  • 1 avocado, sliced
  • 1 pkg (16 oz) cherry tomatoes, quartered
  • 1/2 bunch cilantro, stems removed and chopped
  • Mexican cheese
  • Pace® Salsa Verde


Directions:


Cook rice according to instructions.


Combine the chicken and taco seasoning. Set aside. In a separate bowl, mix together the cherry tomatoes and cilantro and set aside.


Assemble bowls by filling first with rice, then dividing the remaining ingredients equally between four bowls: chicken, corn, beans, avocado slices, and the cherry tomato/cilantro mixture. Serve Mexican cheese and salsa verde on the side so that everyone can add to taste. Enjoy!




4 comments

  1. That looks so easy and delicious. #client

    ReplyDelete
  2. This looks right up my alley! And ooh, whatcha gonna study?

    ReplyDelete
  3. You should make it easier to just print the recipe not all 12 pages

    ReplyDelete
    Replies
    1. Unfortunately that's not possible on my platform. I suggest a simple copy and paste~♡

      Delete

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