Ingredients
- Chicken breast: 1 pound
- Black beans: 1 (15-ounce) can, rinsed and drained
- Avocado: 1, pitted and diced
- Cooked rice: 2 cups
- Corn: 1 cup, frozen or canned
- Salsa: 1/2 cup
- Lime juice: 1 tablespoon
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Drizzle chicken breast with 1 tablespoon of olive oil, season with salt and pepper, and bake for 20-25 minutes, or until cooked through.
- Step 2: While the chicken is baking, prepare the rice according to package directions.
- Step 3: In a medium bowl, combine the rinsed black beans, corn, and lime juice. Mix well.
- Step 4: Once the chicken is cooked, let it rest for a few minutes before shredding or dicing.
- Step 5: Assemble the bowls by layering rice, black bean mixture, shredded chicken, diced avocado, and salsa.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover components separately in airtight containers in the refrigerator for up to 3 days to prevent the avocado from browning and the rice from becoming soggy.
- For best results, reheat the chicken and black bean mixture separately before assembling the bowl, ensuring even warming without overcooking the avocado.
- Garnish your bowl with a sprinkle of fresh cilantro or a dollop of sour cream for an extra layer of flavor and visual appeal.
- To elevate the chicken, marinate it in a mixture of lime juice, chili powder, and cumin for at least 30 minutes before baking for a more vibrant flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American