Description
A vibrant and protein-rich bowl featuring citrus-marinated chicken, creamy avocado, and fresh vegetables over a bed of grains.
Ingredients
1.5 lbs chicken breast or thighs, cut into bite-sized pieces
2 large ripe avocados, sliced
2 cups cooked quinoa or brown rice
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
2 cloves garlic, minced
Juice of 2 limes
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
Instructions
Step 1: In a large bowl, whisk together the olive oil, half of the lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Let marinate for at least 15 minutes.
Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 3: While the chicken is cooking, prepare your grain base. If using pre-cooked rice or quinoa, warm it up and toss with a bit of fresh cilantro and the remaining lime juice.
Step 4: Divide the cooked grains into four bowls. Top each bowl with a portion of the cooked chicken, half an avocado (sliced), black beans, corn, and cherry tomatoes.
Step 5: Garnish with extra cilantro and an additional lime wedge if desired. Serve immediately while the chicken is still warm.
Notes
For a low-carb version, replace the grains with cauliflower rice or a large bed of shredded kale.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Chicken
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 85mg
