Mexican-Inspired Chicken and Black Bean Bowl
Oven-roasted chicken seasoned with chilli powder and cumin, with chopped onion and coriander, for a black bean bowl.
- 150 g chicken breast, skinless, boneless
- 100 g black beans, tinned, drained and rinsed
- 75 g sweetcorn, tinned or frozen
- 30 g red onion
- 50 g avocado
- ½ whole lime
- 15 g coriander
- ½ tsp chilli powder
- ½ tsp cumin
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Dice the chicken breast into bite-sized pieces.
- Step 3
In a small bowl, toss the chicken with half the chilli powder, cumin, salt, pepper, and 1 tsp of olive oil.
- Step 4
Spread the seasoned chicken on a small baking tray and roast for 15-20 minutes, or until cooked through and golden.
- Step 5
While the chicken is roasting, finely chop the red onion and coriander.
- Step 6
Halve and pit the avocado, then dice it.
- Step 7
In a medium bowl, combine the drained black beans, sweetcorn, chopped red onion, and coriander.
- Step 8
Squeeze the juice of half a lime over the bean and corn mixture. Add the remaining chilli powder and cumin, and a drizzle of olive oil. Season with salt and pepper to taste. Toss gently to combine.
- Step 9
Once the chicken is cooked, add it to the bean and corn mixture.
- Step 10
Gently fold in the diced avocado.
- Step 11
Serve the bowl immediately.
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