Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup white rice, uncooked
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (optional)
- For dressing: 1/4 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, salt to taste, water to thin as needed
Instructions
- Cook the rice according to package instructions and set aside.
- Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken with olive oil and spice mix.
- Heat a skillet over medium-high heat and cook chicken 5–7 minutes per side until no longer pink. Let rest, then slice thinly.
- Prepare corn if frozen and mix the creamy dressing by whisking sour cream or Greek yogurt with lime juice, chili powder, cumin, and salt. Thin with water as needed.
- Assemble bowls with a base of rice, then black beans, corn, diced red onion, cherry tomatoes, and avocado. Top with sliced chicken and drizzle dressing. Garnish with cilantro and lime wedges.
Notes
- Frozen chicken should be fully thawed before cooking.
- Greek yogurt can substitute sour cream for extra protein and a lighter option.
- Prep components ahead of time and store separately for up to 2 days. Assemble just before serving to keep ingredients fresh.
- Store leftovers in airtight containers for up to 3 days. Reheat chicken and rice before assembling again.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet & Assembly
- Cuisine: American, Mexican-inspired