Ingredients
- 1 pound boneless, skinless chicken breasts (try thighs for extra juiciness)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- Juice of 1 fresh lime
For the Bowl:
- 2 cups cooked brown or white rice (substitute with quinoa or cauliflower rice for fewer carbs)
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen, roasted is even better)
- ½ cup shredded romaine or crisp iceberg lettuce
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro, chopped
Optional Toppings:
- ½ cup shredded cheddar or cotija cheese
- ¼ cup Greek yogurt or sour cream
- ¼ cup salsa or pico de gallo
- Sliced jalapeños or pickled onions for heat
- Hot sauce and lime wedges
Instructions
- Marinate and Cook the Chicken
In a bowl or zip-top bag, combine the chicken with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat and let marinate for at least 10 minutes.
Bonus Tip: For even juicier chicken, leave to marinate overnight. - Grill the Chicken
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Rest for 2-3 minutes, then slice thinly. - Prepare the Base
While the chicken cooks, prepare your rice or quinoa according to package instructions. Fluff with a fork and season lightly with salt and a squeeze of lime if desired. - Prep the Veggies
For extra flavor, sauté or roast the corn and bell peppers in a hot pan for 3-4 minutes with a dash of cumin. Halve the cherry tomatoes, dice the bell pepper, and shred the lettuce. - Build Your Bowl
In a large serving bowl, layer the rice as your base. Top with black beans, corn, bell peppers, cherry tomatoes, and shredded lettuce. Arrange the sliced chicken and avocado artistically on top. - Finish With Zesty Toppings
Sprinkle with fresh cilantro, add your choice of cheese, a dollop of Greek yogurt or sour cream, and a spoonful of salsa. Garnish with jalapeños or pickled onions if desired. Serve immediately with lime wedges and hot sauce on the side.
Notes
- Meal Prep Favorite: Build several bowls in advance—just keep wet toppings like salsa or Greek yogurt separate until serving.
- Low-Carb/Keto: Replace rice with riced cauliflower; skip corn and beans.
- Vegetarian: Swap chicken for baked tofu or grilled tempeh, and increase black beans.
- Dairy-Free: Leave off cheese and opt for dairy-free yogurt.
- Storage: Store components separately in airtight containers in the refrigerator for up to 4 days. Assemble just before eating.
- Avocado Tip: Toss slices with lime juice to prevent browning.
- Extra Crunch: Add a few crushed tortilla chips just before serving.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Main Course / Lunch
- Method: Skillet / Stovetop
- Cuisine: Mexican / Tex-Mex
- Diet: Gluten-Free