Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels, lightly charred
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Extra lime wedges for serving
Instructions
- In a small bowl or a large resealable freezer bag, whisk together the olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Place the chicken breasts into the marinade. Ensure every piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, though 2 to 4 hours will provide even more flavor. Do not exceed 8 hours as the lime juice can change the texture of the meat.
- Preheat your grill or a stovetop grill pan to medium-high heat. Lightly oil the grates. Remove chicken from the marinade and grill for about 6 to 7 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips.
- While the chicken rests, ensure your rice is warm and your beans are rinsed. If you prefer your corn and beans warm, you can quickly sauté them in a pan for 2 to 3 minutes with a pinch of salt and chili powder.
- Divide the cooked rice evenly among four bowls. Top each bowl with a portion of the sliced grilled chicken, black beans, corn, cherry tomatoes, and avocado slices. Sprinkle generously with fresh cilantro and serve with a lime wedge on the side for squeezing over the top.
- Cook Time: 35 minutes