Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges for serving
- Salsa for topping
Instructions
- Preheat grill or skillet over medium-high heat.
- Mix chili powder, cumin, paprika, salt, pepper, and olive oil to create a marinade.
- Marinate chicken breasts for 15 minutes.
- Cook chicken until fully cooked and sliced into strips.
- Assemble bowls by layering rice, black beans, corn, diced tomatoes, and grilled chicken.
- Top with sliced avocado, cheese, chopped cilantro, and salsa.
- Squeeze lime juice over bowls before serving.
Notes
- You can substitute cooked quinoa or cauliflower rice for a low-carb option.
- For added flavor, include a dollop of sour cream or Greek yogurt.
- Make ahead for meal prep; store in airtight containers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling, Stove-top
- Cuisine: Mexican
- Diet: Gluten-free, High-protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 105 mg