Description
A quick, comforting bowl made with cumin-seasoned chicken, bright corn, and creamy avocado over a bed of rice.
Ingredients
- 1 cup rice (white or brown)
- 1 chicken breast
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned or cooked)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- Fresh cilantro (optional)
Instructions
- Cook the rice according to package instructions until fluffy and tender.
- Heat a skillet over medium heat, add chicken, and cook for 7–8 minutes per side, seasoning with cumin, salt, and pepper.
- Remove the cooked chicken, let it rest for a few minutes, then shred it with two forks.
- Add the corn and black beans to the same skillet, cooking until heated through, about 3–4 minutes.
- Assemble the bowl starting with a base layer of rice, then top with shredded chicken, warmed corn and black beans, and halved cherry tomatoes.
- Top with diced avocado and a generous drizzle of lime juice, garnishing with cilantro if desired.
Notes
Use wide shallow bowls for presentation, and prepare components in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican