Mexican Shredded Chicken and Rice Bowl
A vibrant, satisfying warm bowl of seasoned shredded chicken, tender brown rice, sweet corn, and crisp bell pepper, finished with a creamy dollop of Greek yogurt and a squeeze of fresh lime.
Prep
10 min
Cook
35 min
Total
45 min
Makes
1 serving
Created together. Shared with you.
Made by Maria + Lila
Maria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
35 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Meal Prep Hack: Save time by using leftover cooked brown rice and pre-cooked rotisserie chicken breast (skinless to keep it cholesterol-friendly).
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Combine the dry brown rice with 0
- 01
Combine the dry brown rice with 0
In a small pot, combine the dry brown rice with 0.5 cups (120ml) of water and a small pinch of salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and let simmer for 30 minutes. Once cooked and tender, remove from heat and let it steam covered for 5 minutes.
Allow: 30 minutes
Tap card to mark done - 02
Heat the olive oil in a medium…
Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the sliced red bell pepper and red onion. Saute for 5 minutes, or until the vegetables are tender-crisp and lightly browned.
Look for: the vegetables are tender-crisp and lightly browned
Tap card to mark done - 03
Add the pre-cooked shredded chicken breast
Add the pre-cooked shredded chicken breast, black beans, corn, cumin, chili powder, and oregano to the skillet. Stir well and cook for 3 to 4 minutes until everything is thoroughly warmed through.
Look for: everything is thoroughly warmed through
Tap card to mark done - 04
To assemble
To assemble, scoop the warm cooked brown rice into the bottom of a serving bowl.
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Spoon the warm chicken and vegetable mixture…
Spoon the warm chicken and vegetable mixture over the top of the rice.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Top with the plain greek yogurt and…
Top with the plain greek yogurt and freshly squeezed lime juice before serving.
Ready when: everything is assembled and ready to enjoy
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