Mexican Chicken & Rice Bowl


thinly sliced chicken breasts
fresh chopped parsley
cooked brown rice
can of black beans, rinsed & drained
a can of corn
diced fresh tomato
avocado, diced
fresh limes
store bought salsa
olive oil
salt & pepper


Place the chicken in a bowl. Drizzle with enough olive oil to coat. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley. Let sit for 20 minutes.
Fire up the grill {you can do this on a grill pan of course as well} and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.
I love avocado but they definitely need seasoning. So as soon as you dice them, toss with lime juice to coat {prevents browning} and a little salt.
The rest is just assembling. Start with a base of the brown rice. On top of that sprinkle on some corn, black beans and diced tomato.
Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the rice and veggies.
Add a big spoonful of the avocado on top of the chicken. Add as much salsa overtop as you'd like and finish with a big squeeze of lime juice.


How delicious does this Mexican Chicken & Rice Bowl look?!?! Besides the incredible flavors and bright colors, the next best thing about this dish is that its really very healthy!!! Simple grilled chicken breasts sitting over a layer of brown rice, black beans, corn and fresh tomatoes. To top it off, some creamy diced avocado, salsa and a squeeze of fresh lime juice. This healthy dish is incredibly satisfying and flat out delicious!


Thursday, September 11, 2014 - 8:08pm


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