Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast
For the Chicken Marinade:
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
For the Bowl:
- 1 cup cooked brown rice (or white rice)
- 1 tbsp fresh lime juice
- 1 avocado, sliced
- 1 cup mixed greens or Romaine lettuce
- ½ cup black beans
- ½ cup canned corn
- ½ cup cherry or grape tomatoes
- 2 tbsp Greek yogurt (or sour cream)
- 1 tbsp red onion (optional)
- 1 tbsp jalapenos (optional)
- Fresh cilantro for garnish
Instructions
-
Marinate the Chicken:
- Mix all marinade ingredients in a Ziploc bag. Add the chicken breasts and coat evenly. Seal and refrigerate for at least 30 minutes (or longer for more flavor).
-
Cook the Chicken:
- Heat a grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked, with an internal temperature of 165°F (74°C). Let it rest for 5 minutes, then slice into bite-sized pieces.
-
Prepare the Rice:
- Mix the cooked rice with lime juice, cilantro, and a pinch of salt. Set aside.
-
Assemble the Bowl:
- In each bowl, layer the greens first. Add a serving of rice, followed by grilled chicken, black beans, corn, tomatoes, and avocado. Top with Greek yogurt (or sour cream), red onion, and jalapenos if desired. Garnish with fresh cilantro.
-
Serve & Enjoy:
- Serve the bowls immediately and enjoy this healthy, hearty meal!
Notes
- Make it Vegan: Swap chicken for tofu or grilled veggies, and use vegan yogurt.
- Add More Heat: Increase jalapenos, or drizzle with hot sauce for extra spice.
- Switch Grains: Use quinoa or cauliflower rice for a lower-carb version.
- Add Cheese: Top with shredded cheddar or Monterey Jack cheese for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican-inspired
- Diet: Vegan
