Ingredients
Scale
- 2 large chicken breasts (about 500–600 g)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked rice or quinoa (or cauliflower rice)
- 1 ½ cups corn (fresh, frozen, or canned)
- 1 can (400g) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, sliced
- Optional toppings: cilantro, shredded cheese, sour cream or Greek yogurt, salsa, lime wedges
Instructions
- Mix olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper to create marinade.
- Coat chicken and marinate for 15–30 minutes.
- Cook rice, quinoa, or cauliflower rice and set aside.
- Grill chicken over medium-high heat for 5–7 minutes per side until fully cooked, then rest and slice.
- Char corn in a pan or grill until lightly smoky.
- Assemble bowls with base, chicken, black beans, corn, tomatoes, onion, and avocado.
- Add toppings and serve with lime wedges.
Notes
- Marinating longer enhances flavor.
- Cauliflower rice makes it lower-carb.
- Fresh lime juice at the end boosts flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican, Southwestern