Gluten Free Mexican Chicken Nourish Bowls

These gluten free Mexican chicken nourish bowls can be whipped up in half an hour. The flavours are punchy, crunchy and fresh!
Prep time:
10 minutes
Cook time:
30 minutes


  • 2 boxes of Waitoa Free Range Chicken Tenders Free From Gluten
  • 2 pouches chilli and garlic infused rice pouches
  • 2 avocados, scooped and in slices
  • 4 small radishes, in quarters
  • 1 head of petite cos, shredded finely

For the chunky salsa:

  • 2 cups mixed tomatoes, in quarters
  • ¼ red onion, diced
  • 1 lime, juice only
  • 2 tbsp fresh coriander, roughly chopped
  • Salt, to taste

For the smoky beans:

  • 1 can black beans, rinsed and drained
  • 1 can Mexican style beans
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp coriander powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 cup selection of tomatoes in chunks

 To garnish:

  • A bunch of fresh coriander
  • 2 limes, in halves


  1. Preheat oven to 220C.
  2. Lay the chicken tenders on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden.
  3. Heat the rice pouches as per instructions.
  4. For the smoky beans, heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the cumin, paprika and coriander powder and fry for another minute. Add the black beans and Mexican style beans, and fry for 5 minutes, until hot and spiced. Season with salt.
  5. For the chunky salsa, combine tomatoes, onion, coriander and lime juice in a bowl. Season with salt.

To serve, slice the chicken fillets. Arrange the sliced chicken fillets, rice, avocados, radishes, cos, smoky beans and chunky salsa in four bowls. Garnish with fresh coriander and lime.


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