Description
A quick and vibrant bowl filled with shredded chicken, corn, rice or quinoa, black beans, and avocado, finished with a squeeze of lime.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup corn (fresh or frozen)
- 1 cup cooked rice or quinoa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup diced tomatoes (Roma or cherry)
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream or Greek yogurt, hot sauce
Instructions
- If using, warm the chicken, corn, and rice in the microwave for 60–90 seconds.
- In a large bowl, combine the shredded chicken, corn, cooked rice or quinoa, black beans, tomatoes, and cilantro.
- Squeeze lime juice over the mixture, season with salt and pepper, and toss gently until well combined.
- Divide into serving bowls and top with diced avocado and any optional toppings. Serve immediately and enjoy.
Notes
Best served fresh, but can be stored (without avocado) for 3–4 days. Freeze chicken and rice separately for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken bowl, quick recipe, easy dinner, Mexican bowl, meal prep