Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked rice (white or brown)
- 1 can black beans, drained
- 1 cup corn kernels
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Juice of 1 lime
- Olive oil, salt, pepper, paprika, cumin
Instructions
- Season chicken breasts with salt, pepper, paprika, and cumin. Grill or pan-fry until cooked through. Slice into strips.
- Prepare rice according to package instructions.
- In a bowl, assemble rice, black beans, corn, and chicken slices.
- Top with avocado slices, cherry tomatoes, shredded cheese, cilantro, and lime juice.
- Serve immediately or store for meal prep.
Notes
- Adjust spice levels to taste.
- Use cauliflower rice for a low-carb option.
- Great for meal prep, refrigerate in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Assembly
- Cuisine: American, Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: Thirty grams
- Cholesterol: 70mg