Ingredients
1.5 lbs boneless skinless chicken breasts
1 cup uncooked brown rice
1 cup black beans, cooked
1 cup frozen corn, thawed
1 red bell pepper, sliced
1/2 red onion, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Juice of 1 lime
1 ripe avocado, diced
1/4 cup cilantro, chopped
1/4 cup salsa
1/4 cup Greek yogurt (non-fat or whole milk)
1 tbsp olive oil (for toppings)
Optional: hot sauce, shredded lettuce, diced tomatoes
Instructions
Preheat grill or grill pan to medium-high heat
Season chicken breasts with cumin, chili powder, salt, and pepper
Grill chicken for 6-7 minutes per side until fully cooked; let rest 5 minutes
In a separate pan, sauté red onion and garlic with 1 tbsp olive oil until softened
Add bell peppers and corn; cook 5 minutes until slightly charred
Cook brown rice according to package instructions
Thinly slice grilled chicken
To assemble: Divide rice among bowls, top with black beans, grilled chicken, sautéed veggies, avocado, salsa, and cilantro
Whisk Greek yogurt with lime juice and remaining olive oil; drizzle over bowls
Serve immediately with optional toppings
Notes
Grill chicken and vegetables ahead for meal prep
Store leftovers in air-tight containers for up to 3 days
Customize with rice noodles, additional veggies, or plant-based protein
Flavor intensifies as leftovers sit overnight
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling & Stir-Frying
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3.5g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 65mg