Ingredients
Scale
- 2 cups cooked white rice
- 1 lb grilled chicken breast, shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 ripe avocado, sliced
- 1/2 cup shredded cheddar cheese
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions and set aside to cool slightly.
- In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Toss shredded chicken in the spice mixture.
- Heat a skillet over medium heat, add chicken, and cook until heated through, about 5 minutes.
- Assemble bowls by dividing rice, chicken, cherry tomatoes, red onions, cilantro, and avocado slices evenly.
- Sprinkle with shredded cheese and squeeze lime juice over the top. Serve immediately or store for meal prep.
Notes
- Feel free to add black beans or corn for extra flavor and texture.
- Use pre-cooked chicken to save time.
- Keep avocado separate if preparing in advance to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, Meal Prep
- Cuisine: Mexican-American
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg