DIY Mexican chilli chicken bowl
Prep time
Cook time
Total time
Serves: 4-6
  • Ingredients
  • Approx 600g chicken mince
  • 1-2 cloves garlic, crushed
  • ¼ sweet potato, finely grated
  • 1 zucchini finely grated
  • 1-2 tbsp Mexican seasoning (see below)
  • Splash of water if needed
  • 1 tbsp coconut oil
  • ½ cup brown rice per person
  • ¼ avocado per person
  • Handful spinach per person
  • 4 cherry tomatoes per person
  • Dollop of natural coconut yogurt per person.
  • Mexican Seasoning:
  • 1 tsp chilli flakes (optional - I left this out for the kids)
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • ¼ tsp cumin seeds
  • 1 tsp onion flakes/dried onion
  • Pinch black pepper
  • Salt to taste (I used garlic salt)
  1. To cook the chicken, heat a large fry pan to medium heat and add the coconut oil and garlic. Once hot add the chicken mince and chilli seasoning and combine.
  2. Add the grated zucchini and sweet potato to the pan and stir as required until chicken is cooked through. If required, add a splash of water.
  3. Cook chicken with garlic, Mexican seasoning and coconut oil. Add finely grated zucchini and sweet potato, stiring as required until chicken is cooked through. Add splash of water if required.
  4. To assemble the bowl, add cupped handful of brown rice, salad ingredients and palm sized serving of Mexican Chilli Chicken and serve with a dollop of coconut yogurt.
  5. Mexican chicken mince can be frozen or stored in the fridge and can be used across multiple dishes. Mexican seasoning can also be made ahead of time in bulk and stored in the pantry.
Recipe by Her Nourished at