Description
A meaty, spiced rice bowl loaded with marinated grilled chicken, vibrant veggies, and creamy avocado toppings. Skip the tortilla for easy assembly and bold Mexican flavors in one satisfying meal. Perfect for meal prep or busy weeknights with a balance of crispy, juicy chicken and fresh textures.
Ingredients
2 boneless chicken breasts
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground chili pepper
1 tsp salt
1 tsp black pepper
2 cups romaine lettuce
1 cup uncooked brown rice
1 can (15 oz) black beans, drained
1 can (15 oz) corn, drained
1 ripe avocado
Instructions
Whisk olive oil, cumin, paprika, chili pepper, salt, and black pepper in a bowl
Add chicken breasts, cover, and refrigerate for 1-2 hours
Prepare brown rice according to package instructions
Heat skillet over high heat and cook chicken for 5-7 minutes per side until fully cooked
Drain black beans and corn thoroughly
Chop additional vegetables (e.g., tomatoes or red onion) if desired
Arrange romaine lettuce at the base of a serving bowl
Top with cooked brown rice, grilled chicken, black beans, and corn
Add chopped vegetables and avocado slices as the final toppings for a creamy finish
Notes
Use a chilled skillet for extra crispy chicken edges
Arrange ingredients by texture (crunchy first, creamy last) for balanced eating
Prep components up to 24 hours ahead for faster assembly
Double seasoning amounts to avoid underseasoned chicken
Add a squeeze of lime after cooking for brighter flavor
Substitute cumin with coriander for less smoky taste
Opt for smoked paprika for a stronger aromatic flavor
Store in airtight containers in the fridge for up to 2 days
- Prep Time: 20
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Grilling & Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg