Mexican Chicken Rice Bowl

Mexican Chicken & Rice Bowl

Mexican Chicken & Rice Bowl

30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 chicken breasts
  • fresh chopped parsley
  • 2 cups cooked brown rice
  • 1 can of black beans, rinsed & drained
  • 1 can of corn
  • 2 diced fresh tomato
  • 2 avocado, diced
  • 2 fresh limes
  • 1 cup salsa
  • olive oil
  • salt & pepper
Instructions

Place the thinly sliced chicken in a bowl.

Drizzle with enough olive oil to coat.

Sprinkle with salt, pepper and a nice amount of fresh chopped parsley.

Let sit for 20 minutes.Fire up the grill and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.Dice the avocado and toss with lime juice to coat and sprinkle with a little salt.Cook the brown rice according to package instructions.To build the bowls, start with a base of the cooked brown rice. On top of that sprinkle on some corn, drained canned black beans, and diced tomato.Once the chicken has rested a few minutes, slice on an angle.

Lay the chicken on top of the bowl.

Add a big spoonful of the avocado on top of the chicken.

Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.

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