Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder or taco seasoning
- Salt and freshly ground black pepper
- 4 cups cooked rice (white, brown, or grain of choice)
- Avocado Salsa: 2 ripe avocados (diced), 1 cup cherry tomatoes (halved), 1 small red onion (finely chopped), juice of 1 lime, 2 tbsp chopped fresh cilantro, salt & pepper
- Cucumber Crunch: 1 English cucumber (diced), 2 tbsp rice vinegar (or lime juice), pinch of salt, pinch of sugar
- Optional toppings: shredded lettuce or cabbage, black beans, corn, shredded cheese, sliced jalapeño, hot sauce, Greek yogurt/sour cream
Instructions
- Whisk olive oil, cumin, paprika, chili powder/taco seasoning, salt, and pepper in a bowl. Coat chicken evenly.
- Grill over medium-high heat (or sear in skillet) for 6–7 mins per side until cooked through. Rest and slice into strips.
- Cook or reheat rice as needed.
- Toss cucumber with rice vinegar/lime juice, salt, and sugar; set aside to quick-pickle.
- Combine avocado, tomatoes, onion, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
- Assemble bowls: rice base, top with sliced chicken, avocado salsa, cucumber crunch, and any optional add-ins.
- Finish with lime wedges, hot sauce, or a drizzle of Greek yogurt/sour cream if desired.
Notes
- Add jalapeño to salsa for heat.
- Mix black beans and corn in for a Tex‑Mex twist.
- Infuse rice with lime zest and chopped cilantro for extra zing.
- Sheet‑pan option: roast seasoned chicken and veggies together and build bowls from the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill/Skillet & Assembly
- Cuisine: Tex‑Mex / Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
