Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup diced tomatoes
- 1/2 cup black beans, rinsed
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat grill to medium-high heat.
- Mix chili powder, cumin, garlic powder, salt, and pepper. Rub over chicken breasts.
- Grill chicken for 6-7 minutes per side until cooked through. Let rest, then slice.
- Divide cooked rice into bowls. Top with grilled chicken slices.
- Add diced tomatoes, black beans, sliced avocado, and chopped cilantro.
- Squeeze lime juice over the top and serve immediately.
Notes
- Adjust spice levels to taste.
- Use cauliflower rice for a low-carb option.
- Serve with hot sauce or sour cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg