Flavorful Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa. Gluten-free and ready in 45 minutes.
# What you'll need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp cayenne pepper
11 - Juice of 1 lime
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ Beans & Corn
15 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh or frozen
→ Salsa & Toppings
17 - 1 cup fresh tomato salsa
18 - 1 ripe avocado, sliced
19 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving
# Method:
01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or longer for enhanced flavor.
02 - Rinse rice under cold water until clear. Bring 2 cups water and 1/2 tsp salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through with charred edges. Allow to rest for 5 minutes, then slice thinly.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, warm black beans, corn, and salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.
