Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Cherry tomatoes, halved
- Tortilla strips for crunch
Instructions
- Season the chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Slice and set aside.
- Fill bowls with cooked rice, black beans, and corn. Top with grilled chicken slices.
- Add sliced avocado, shredded cheese, cherry tomatoes, and tortilla strips.
- Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
- You can substitute brown rice for white rice for added fiber.
- For extra spice, add sliced jalapenos or hot sauce.
- Prepare the chicken ahead for meal prep or quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg