Ingredients
For the chicken
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Juice of 1/2 lime
For the bowl
2 cups cooked white rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, sliced
2 cups shredded lettuce
1 avocado, sliced
1/2 cup guacamole
2 tbsp chopped cilantro
Lime wedges for serving
Instructions
- Season the chicken
Mix olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Coat chicken well. - Cook the chicken
Cook in a skillet or grill pan over medium-high heat for 5–7 minutes per side, until fully cooked. Let rest 5 minutes, then slice. - Cook the peppers
In the same pan, sauté sliced red bell peppers for 3–4 minutes until slightly tender. - Warm the beans and corn
Heat black beans and corn separately in a small pan or microwave. You can lightly char the corn in a skillet for extra flavor. - Assemble the bowls
Divide rice between bowls. Top with black beans, corn, sautéed peppers, lettuce, avocado, guacamole, and sliced chicken. - Finish
Sprinkle with cilantro and serve with lime wedges.
Approximate nutrition
Depending on portions, one bowl is around:
Calories: 500–600
Protein: 40–45g
Carbs: 40–50g
Fat: 20–25g
Easy extras
Salsa
Sour cream or Greek yogurt
Jalapeños
Cheese
Cauliflower rice instead of white rice