Gluten and Dairy Free Mexican Chicken Bowl

serves / makes 2
15 prep time
15 mins cooking time


Another one of my simple lunch dishes made up only to use some leftover chicken and spinach I had in the fridge.




  • 2 chicken breasts, diced
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 onion, diced
  • 2 large handfuls of spinach


  • 1 avocado, mashed
  • tablespoon dairy free natural yoghurt
  • gluten free tortilla chips
  • sprinkle of chilli flakes


  1. Heat a little olive oil in a shallow pan
  2. Dice the chicken and add to the oil with the oregano, cayenne pepper, sugar, cinnamon and lime juice
  3. Cook for ten minutes on a medium heat
  4. Add the diced onion and cook on high for another five minutes
  5. Add the spinach and cook for a minute
  6. Place in a bowl and add your choice of toppings

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