Mexican Chicken & Rice Bowl

Name: Mexican Chicken & Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 pieces Chicken Breast (4 chicken breasts); 0 pieces Parsley (fresh chopped parsley); 2 cup Brown Rice (2 cups cooked brown rice); 1 can Black Beans (1 can of black beans, rinsed & drained); 1 can Corn (1 can of corn); 2 pieces Vine Ripened Tomato (2 diced fresh tomato); 2 pieces Avocado (2 avocado, diced); 2 pieces Lime (2 fresh limes); 1 cup Salsa (1 cup salsa); 0 pieces Olive Oil (olive oil); 0 pieces Table Salt (salt & pepper)

40 minMexican

Servings4

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Gluten Free
Dairy Free

Steps

1Place the thinly sliced chicken in a bowl.
2Drizzle with enough olive oil to coat.
3Sprinkle with salt, pepper and a nice amount of fresh chopped parsley.
4Let 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.
5Lay the chicken on top of the bowl.
6Add a big spoonful of the avocado on top of the chicken.
7Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.