Ingredients
Scale
- 2 chicken breasts, grilled and sliced
- 1 cup cooked brown rice or quinoa
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped
- Lime wedges for garnish
- Olive oil, cumin, chili powder, garlic powder, salt, and pepper
Instructions
- In a bowl, season chicken with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Grill until cooked through, then slice.
- Cook brown rice or quinoa according to package instructions.
- Prepare the toppings: slice bell peppers, avocado, and chop cilantro.
- Assemble bowls by dividing rice, chicken, and vegetables among plates or meal prep containers.
- Top with cheese, cilantro, and a squeeze of lime. Serve immediately or refrigerate for later.
Notes
- Adjust spice level by increasing chili powder or adding hot sauce.
- You can substitute chicken with tofu or shrimp for variation.
- Perfect for meal prep, refrigerate in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 70mg