Mexican Bowl Recipe from Braun Household

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes


Ingredients for chicken breast

  • 400g chicken breast
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp paprika powder
  • 1 tsp ground cumin
  • Sea salt
  • Black pepper

Ingredients for rice

  • 400g brown rice

Ingredients for avocado-lime dressing

  • ½ bunch of coriander
  • 1 clove of garlic
  • 1 ripe avocado, halved, peeled and pitted
  • Juice of 2 limes 
  • 200g yoghurt
  • Sea salt
  • Black pepper
  • Sugar

Ingredients for the cheese

  • 100g block of cheddar

Ingredients for the salsa

  • 3 medium vine tomatoes
  • 1 ripe avocado, halved, peeled and pitted
  • 1 red onion, peeled
  • 1 jalapeño chilli
  • 1 clove of garlic, minced
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • ½ bunch of coriander

Ingredients for the corn and bean salad

  • 1 small can of kidney beans, drained
  • 1 small can of sweetcorn, drained
  • 1 red onion, finely diced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • A pinch of black pepper


  1. For the marinade, add the garlic, olive oil, paprika, cumin, sea salt and pepper to Braun’s MQ9 chopper accessory (350ml) and blend with the pulse button at high speed. Coat the chicken breast well with the marinade and place in the fridge.
  2. Cook the rice according to package instructions and keep warm.
  3. For the avocado-lime dressing, add all ingredients to the beaker and purée with Braun’s MQ9 hand blender.
  4. Grate the cheese into thin strips using Braun’s MQ9 all-in-one food processor with its coarse shredding insert. Keep refrigerated until ready to serve.
  5. Using Braun’s MQ9 all-in-one food processor with its slicing insert, dice the tomatoes, avocado, onion and jalapeño. Clean and slice the shiitake mushrooms.
  6. Add the garlic, lime juice, olive oil and coriander to the beaker and blend with Braun’s MQ9 hand blender. Add to the salsa and mix well.
  7. Combine all the ingredients for the corn and bean salad and season to taste with salt and pepper.
  8. Remove the chicken breasts from the marinade and fry in a non-stick pan with some oil until browned all over. Cut the meat into strips.
  9. Distribute the rice between 4 dishes and top with salad, dressing, salsa and chicken. Sprinkle with grated cheddar and serve immediately.

Note: If you’re not a fan of spicy food, replace the jalapeño with a finely chopped bell pepper. You can also optionally serve each portion with half an avocado.

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