Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat grill or stovetop skillet over medium-high heat.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Rub the spice mixture onto the chicken breasts evenly.
- Cook chicken for 6-8 minutes per side until fully cooked and juices run clear.
- Let the chicken rest, then slice into strips.
- In meal prep containers, layer cooked rice, sliced chicken, cherry tomatoes, avocado slices, cheese, and cilantro.
- Serve with lime wedges and enjoy immediately or refrigerate for later.
Notes
- You can substitute chicken with beef or tofu for variety.
- Use brown rice for a healthier option.
- Add hot sauce or salsa for extra spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 75 mg