- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Cooked Brown Rice
- 1 Tbsp Lime Juice
- 1 Small Avocado sliced
- 2 Cups Mixed Greens
- ½ Cup Black Beans
- ½ Cup Canned corn, drained or grilled
- ⅓ Cup Cherry Tomatoes cut into quarters
- 2 Tbsp Greek yogurt
- ½ Red onion diced
- 1 Jalapeno Pepper sliced
- Sea salt and freshly ground black pepper, to taste
- A small handful of chopped cilantro, plus more to garnish
For the Chicken Marinade
- 2 Tbsp Olive oil
- 1 Tbsp Fresh lime juice
- ½ tsp Paprika
- ½ tsp Ground Cumin
- ¼ tsp Chili Powder
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Dried Oregano
- A pinch of salt and pepper, or to taste
In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
Remove from the grill and let it rest for 5 minutes before slicing.
In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!