Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 ripe avocado, sliced
- 1 cup diced tomatoes
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Salsa for topping
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken strips with chili powder, cumin, paprika, salt, and pepper.
- Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In serving bowls, layer cooked rice, black beans, corn, and sliced chicken.
- Top with diced tomatoes, avocado slices, shredded cheese, cilantro, and a squeeze of lime.
- Serve with salsa on the side and enjoy immediately.
Notes
- You can substitute brown rice or cauliflower rice for a different twist.
- Add hot sauce for extra spice.
- Prepare ingredients ahead of time for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Healthy, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: fifty grams
- Fiber: 9g
- Protein: 38g
- Cholesterol: 85mg