Description
Bright, smoky flavors in a family-friendly meal with juicy chicken, rice, black beans, corn, tomatoes, and avocado.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges
Instructions
- In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Pat the chicken dry and coat it evenly with the spice mixture. Let it marinate for at least 30 minutes in the refrigerator.
- While the chicken marinates, warm the cooked rice if needed. Rinse and drain the black beans and mix with corn and diced tomatoes. Add salt or lime for brightness if needed.
- Grill or pan-sear the chicken over medium-high heat until fully cooked, about 6–7 minutes per side. Chicken should reach an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes.
- Slice the chicken into strips. In serving bowls, layer cooked rice, black beans, corn, and diced tomatoes. Top each bowl with sliced chicken and avocado. Garnish with cilantro and serve with lime wedges.
Notes
For a lighter meal, serve over mixed greens instead of rice. Use low-sodium canned beans for better control of sodium intake.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 42g
- Cholesterol: 90mg