Description
A vibrant dish featuring tender chicken, sweet corn, black beans, and creamy avocado for a comforting experience.
Ingredients
- 1 chicken breast
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned or cooked)
- 1 cup rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- Fresh cilantro (optional)
Instructions
- Cook the rice according to package instructions until fluffy and tender.
- Heat a skillet over medium heat. Add the chicken breast and cook for about 7-8 minutes per side, seasoning with cumin, salt, and pepper until fully cooked.
- Remove the cooked chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
- Add corn and black beans to the same skillet, cooking until heated through, about 3-4 minutes.
- Begin assembling your bowl by adding a base layer of rice. Top it with shredded chicken, warm corn and black beans, and halved cherry tomatoes.
- Top your bowl with diced avocado and a generous drizzle of lime juice.
- Garnish with cilantro if desired and serve immediately.
Notes
Store leftover ingredients separately in the fridge for up to 3 days. Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican