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Mexican Chicken & Rice Bowl - LeMoine Family Kitchen

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Mexican Chicken & Rice Bowl

by 23 Comments

mexican bowl

How delicious does this Mexican Chicken & Rice Bowl look?!?! Besides the incredible flavors and bright colors, the next best thing about this dish is that its really very healthy!!!  Simple grilled chicken breasts sitting over a layer of brown rice, black beans, corn and fresh tomatoes. To top it off, some creamy diced avocado, salsa and a squeeze of fresh lime juice. This healthy dish is incredibly satisfying and flat out delicious!

This dish is really so easy to make, theres no excuse to stop at a fast food place to grab something similar. I marinated thinly sliced chicken breasts in just a little olive oil salt, pepper, garlic powder and fresh chopped parsley then grilled for about 4 minutes per side. The rest of the ingredients are even easier! Boiled brown rice to add a hearty whole grain, corn for some sweetness, black beans for added fiber, fresh tomatoes, avocado for a healthy fat, store bought organic salsa and that finishing touch to brighten everything up, a squeeze of lime juice. I am so glad I have extra of everything because I really really looking forward to enjoying this Mexican Chicken & Rice Bowl again tomorrow!

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Mexican Chicken & Rice Bowl

Mexican Chicken & Rice Bowl

Ingredients

  • thinly sliced chicken breasts
  • fresh chopped parsley
  • cooked brown rice
  • can of black beans, rinsed & drained
  • a can of corn
  • diced fresh tomato
  • avocado, diced
  • fresh limes
  • store bought salsa
  • olive oil
  • salt & pepper

Instructions

  1. Place the 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.
  2. Fire up the grill {you can do this on a grill pan of course as well} and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.
  3. I love avocado but they definitely need seasoning. So as soon as you dice them, toss with lime juice to coat {prevents browning} and a little salt.
  4. The rest is just assembling. Start with a base of the brown rice. On top of that sprinkle on some corn, black beans and diced tomato.
  5. Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the rice and veggies.
  6. Add a big spoonful of the avocado on top of the chicken. Add as much salsa overtop as you'd like and finish with a big squeeze of lime juice.
https://www.lemoinefamilykitchen.com/2014/09/mexican-chicken-rice-bowl/

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Comments

    • Angela LeMoine

      Haha… I don’t see anything wrong with this for breakfast lol! We do breakfast for dinner, why not the other way around right?! I loveeeee avocado too!!! It rubbed off on my kids, they eat guacamole out of the bowl with a spoon.

      Reply

  6. Pure Grace Farms

    This looks amazingly delicious. What a great recipe. Featured you on FB just now, tweeted and pinned. Thanks for sharing at Foodie Fridays. Thrilled that you came and I can’t wait to see what you bring next week!
    Blessings,
    Shari

    Reply

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