Ingredients
Scale
- 2 chicken breasts, grilled and sliced
- 1 cup cooked rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: sour cream or Greek yogurt for topping
Instructions
- In a bowl, toss chicken with chili powder, cumin, paprika, salt, and pepper. Grill until cooked and slice.
- Prepare rice according to package instructions.
- Assemble bowls: Place rice at the base, top with grilled chicken, avocado slices, cherry tomatoes, black beans, and corn.
- Garnish with chopped cilantro and a squeeze of lime. Add sour cream if desired.
Notes
- You can substitute cooked shredded chicken or turkey for variation.
- For extra heat, add sliced jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Lean Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
