Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked brown rice or cauliflower rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Shredded cheese (optional)
- Fresh lime wedges
Instructions
- Preheat grill or skillet over medium-high heat.
- Mix cumin, chili powder, paprika, salt, and pepper. Rub on chicken breasts.
- Cook chicken until browned and cooked through, about 6-7 minutes per side. Let rest, then slice.
- Divide cooked rice into bowls. Top with sliced chicken, black beans, corn, bell peppers, avocado, cilantro, and cheese if desired.
- Serve with lime wedges for squeezing over the bowls.
Notes
- Adjust seasoning to taste for spiciness.
- Use cauliflower rice for a low-carb option.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, stovetop
- Cuisine: American, Mexican-inspired
- Diet: Gluten-Free, High Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg