RECIPE

Mexican Chicken Nourish Bowl

SERVES: 2

serves 2

COOKING TIME: 30 MINUTES

A vibrant, balanced bowl packed with protein, fibre, and colourful veggies. Spiced with Maple Co’s Mexicana Sol blend and finished with a creamy, zesty dressing, this bowl is perfect for lunch, dinner, or meal prep.

Ingredients

For the roasted sweet potato

  • 1 large sweet potato, cut into cubes
  • 1 tbsp Maple Co Mexicana Sol
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

For the quinoa

  • ½ cup uncooked quinoa (makes about 1 cup cooked)
  • 1 tbsp Maple Co Ciao Bella
  • Sea salt to taste

For the chicken

  • 2–3 boneless, skinless chicken thighs
  • Olive oil, salt, and pepper

For the bowl

  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • ½ red capsicum, sliced
  • 2 cups mixed lettuce leaves

For the dressing

  • ¼ cup Greek yogurt
  • Juice of 1 lime
  • 1 tsp maple syrup
  • 1 small handful coriander, finely chopped
  • Salt and pepper to taste

Method

Roast the sweet potato
Preheat oven to 200°C (fan-forced). Toss the sweet potato cubes with Mexicana Sol, maple syrup, olive oil, and salt. Spread on a lined tray and roast for 20 minutes, or until golden and tender.

Cook the quinoa
Rinse quinoa well. Add to a saucepan with 1 cup water, Ciao Bella spice blend, and a pinch of salt. Bring to a boil, then reduce to low and simmer until the liquid is absorbed (about 12–15 minutes). Fluff with a fork.

Cook the chicken
Season chicken thighs with salt and pepper. Grill or pan-sear over medium-high heat until lightly charred and cooked through (6–8 minutes each side). Rest, then slice.

Make the dressing
In a small bowl, whisk together Greek yogurt, lime juice, maple syrup, coriander, salt, and pepper until creamy and smooth.

Assemble the bowls
Layer lettuce, quinoa, and roasted sweet potato. Add sliced chicken, tomatoes, cucumber, and capsicum. Drizzle with the lime-maple-coriander dressing.

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Mexicana Sol Spice

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