Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, grilled and sliced
- 1 cup cooked brown rice or white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Marinate chicken with chili powder, cumin, salt, and pepper. Grill until cooked through and slice.
- Cook rice according to package instructions. Keep warm.
- Divide rice among bowls. Top with sliced grilled chicken, black beans, corn, cherry tomatoes, and avocado slices.
- Sprinkle with shredded cheese and chopped cilantro.
- Drizzle lime juice over bowls. Serve immediately or store in airtight containers for meal prep.
Notes
- For a vegetarian version, substitute grilled vegetables or tofu for chicken.
- Adjust toppings based on preferences, add jalapeños for extra heat or sour cream for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 85mg