Mexican Chicken & Rice Bowl

1. 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. 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. 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. 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. 5

   Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the rice and veggies.

6. 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.

* Per serving · 4 servings · Values may vary.