Ingredients
Scale
- 2 cups cooked brown rice or quinoa
- 1 lb boneless, skinless chicken breasts, grilled and sliced
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro leaves
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Cook the rice or quinoa according to package instructions and set aside.
- Grill chicken breasts seasoned with salt, pepper, and a bit of olive oil until cooked through, then slice.
- In a bowl, assemble the bowls with a base of rice, topped with grilled chicken, diced tomatoes, corn, black beans, and sliced avocado.
- Sprinkle shredded cheese and fresh cilantro over the top.
- Drizzle with lime juice and serve immediately with tortilla chips on the side.
Notes
- Feel free to swap out the black beans for pinto beans or add jalapeños for extra heat.
- For a dairy-free version, skip the cheese or substitute with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembly
- Cuisine: Mexican-American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg