Ingredients
Scale
- 2 lbs boneless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can black beans, drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
- Cooked brown rice or quinoa
Instructions
- Preheat grill or skillet to medium-high heat. Toss chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Cook chicken until browned and cooked through, about 6-8 minutes per side. Let rest and then chop.
- Prepare bowls with cooked rice or quinoa as base.
- Top with grilled chicken, black beans, corn, diced tomatoes, and avocado slices.
- Sprinkle with cilantro, squeeze lime juice over and serve immediately.
Notes
- Use cooked and cooled rice or quinoa for best texture.
- Customize toppings like salsa, cheese, or hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembly
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 70mg