Ingredients
1 lb boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 chipotle pepper in adobo, minced (or to taste)
2 cups cooked white or brown rice
1/4 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons salsa (mild or medium)
1 cup frozen corn, thawed
1/2 cup canned black beans, drained and rinsed
1/4 cup pico de gallo (store-bought or homemade)
1/2 avocado, sliced
1/4 cup shredded cheddar cheese
2 tablespoons plain Greek yogurt (as a vegan sour cream alternative)
Optional: Hot sauce, to taste
Optional: Tortilla strips for crunch
Instructions
Preheat a grill pan or skillet over medium-high heat.
Marinate chicken strips in chipotle in adobo, cumin, garlic powder, onion powder, smoked paprika, and 1/2 the lime juice for at least 5 minutes.
Heat oil in the skillet and cook chicken until browned and cooked through, 5-7 minutes.
Meanwhile, prepare cilantro rice by mixing cooked rice with cilantro, remaining lime juice, and salsa.
In a bowl, layer cilantro rice, grilled chicken, corn, black beans, pico de gallo, avocado slices, cheese, and Greek yogurt.
Top with optional hot sauce and tortilla strips, if desired.
Serve immediately or store for meal prep.
Notes
For a vegan option, substitute cheese with vegan cheese and Greek yogurt with vegan sour cream.
Adjust the heat level by using more or less chipotle in adobo.
This recipe can be doubled easily for meal prep or large gatherings.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Table
- Method: Grilling/Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 55mg