Ingredients
1 pound boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon dried oregano 2 teaspoons cumin 2 teaspoons paprika 3/4 teaspoon chili powder 2 tablespoons olive oil 3 to 4 cups cooked cilantro-lime rice, white rice, or brown rice 1 (15-ounce) can black beans, drained and rinsed 1 1/2 cups frozen corn 1 large avocado, diced Diced grape tomatoes or salsa Optional toppings such as sour cream, Cotija cheese, jalapeños, lime, cilantro
Instructions
Cook rice according to your chosen recipe and keep warm. Trim chicken and slice each breast horizontally into thin filets. Pound lightly and pat dry. Mix salt, onion powder, oregano, cumin, paprika, and chili powder. Drizzle olive oil over chicken and toss with seasoning. Heat oil in a large pan over high heat. Cook chicken 2 to 4 minutes per side until it reaches 165 degrees. Rest chicken for 5 minutes, then slice or dice. Divide rice evenly into bowls. Top with chicken, black beans, corn, avocado, and tomatoes. Add optional toppings and serve.
Notes
Use two small to medium chicken breasts totaling one pound. Frozen corn can be sautéed or replaced with canned corn. Store chicken separately and add avocado fresh.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken Bowls
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free