Mexican Chicken & Rice Bowl – a delicious recipe with chicken breasts, parsley fresh, brown rice, black beans, corn, tomato. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the chicken in a bowl. Drizzle with enough olive oil to coat. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley. Let sit for 20 minutes.
2
Fire up the grill {you can do this on a grill pan of course as well} and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.
3
I love avocado but they definitely need seasoning. So as soon as you dice them, toss with lime juice to coat {prevents browning} and a little salt.
4
The rest is just assembling. Start with a base of the brown rice. On top of that sprinkle on some corn, black beans and diced tomato.
5
Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the rice and veggies.
6
Add a big spoonful of the avocado on top of the chicken. Add as much salsa overtop as you'd like and finish with a big squeeze of lime juice.
218
kcal
Calories
2
g
Fat
43
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: chicken breasts thinly sliced, chopped parsley fresh, cooked brown rice, 1 can black beans rinsed & drained, and more.
Yes, Mexican Chicken & Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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