A delicious and healthy grilled chicken and rice bowl with a southwest twist.
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup brown rice cooked
- 1 cup black beans rinsed and drained
- 1 cup corn thawed, frozen
- 1/2 cup diced tomatoes
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup avocado sliced
- sour cream for serving
- Lime wedges for serving
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
- Grill the chicken breasts for 6-8 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes.
- In a large bowl, combine cooked rice, black beans, corn, tomatoes, red onion, and cilantro. Toss to combine.
- Slice the grilled chicken into strips and serve over the rice mixture. Top with shredded cheddar cheese and avocado slices.
- Serve with sour cream and lime wedges on the side.
Nutrition
Calories: 400kcalCarbohydrates: 40gProtein: 30gFat: 12gFiber: 8g