Mexican Chicken & Rice Bowl


Way back when we moved after Ford was born I received a package in the mail from Spice Mode containing a ton of their new at the time spices. In the move the box of goodies got shoved to the back of the new pantry and until recently weren’t uncovered!!

After finding them I was inspired to try a few new dishes (like this Paella) and this chicken & rice bowl. This chicken uses the same method as this shawarma dinner and this sesame chicken dinner but with Mexican flavors.

What I Used:

  • 1lb boneless skinless chicken thighs cut into bite sized pieces

  • 1tbsp Spice Mode Mexican Seasoning

  • Juice of 1/2 lime

  • 4 small zucchinis diced

  • 2 ears of corn, cooked and removed from the cob

  • 1 package Trader Joe’s Frozen White Rice

  • Toppings: Sliced Avocado, Homemade Lime Vinaigrette, Pico De Gallo

How To:

  1. In a bowl marinate the chicken pieces in the lime juice & mexican seasoning for 20min-24 hours before cooking.

  2. When ready to cook, line a baking sheet with parchment paper and spread the chicken pieces evenly. Cook in the oven at 475 for 25 minutes

  3. While the chicken is cooking, sautéed the zucchini & corn together over medium/high heat until golden with a bit of salt & pepper to taste

  4. To serve, top the chicken & veggies over the rice and add your choice of toppings!