Vibrant Tex-Mex bowl with grilled spicy chicken, fluffy rice, black beans, corn, and zesty salsa.
# What You 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, frozen, or canned and drained
→ Salsa & Toppings
17 - 1 cup fresh tomato salsa, store-bought or homemade
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
# Directions:
01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice. Add chicken breasts and toss until evenly coated. Marinate for at least 15 minutes, or longer for enhanced flavor.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until tender. Remove from heat and allow to rest, covered, 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 fully cooked and lightly charred. Allow chicken to rest for 5 minutes, then slice thinly against the grain.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through, approximately 3-5 minutes.
05 - Divide cooked rice evenly among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Arrange avocado slices and cheese, if desired. Garnish with fresh cilantro and serve with lime wedges.
