Description
A delicious and healthy grilled chicken rice bowl topped with fresh vegetables and cheese.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups cooked rice (white or brown)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup fresh cilantro, chopped
- Optional toppings: sour cream, salsa, jalapeños
Instructions
- In a mixing bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for at least 30 minutes.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes on each side until fully cooked (internal temperature of 165°F). Let rest for 5 minutes before slicing.
- In serving bowls, layer cooked rice as the base. Top with black beans, corn, diced tomatoes, avocado, and sliced chicken.
- Finish with shredded cheese and cilantro. Serve with optional toppings like salsa or sour cream.
Notes
- For best flavor, marinate the chicken for longer if you have time.
- Feel free to customize the toppings according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg