Ingredients
Scale
- 1½ cups long grain white rice
- 1½ pounds boneless, skinless chicken strips
- 2 ears sweet corn
- 1 medium avocado
- ½ cup salsa
- ½ cup sour cream
- Assorted vegetables (red bell pepper, red onion, grape tomatoes, jalapenos)
Instructions
- Rinse rice under cold water until clear; cook according to package instructions. Fluff with a fork and mix with lime juice and cilantro.
- Combine olive oil, salt, black pepper, chili powder, garlic powder, and oregano in a bowl. Add chicken strips and marinate for at least 15 minutes.
- Grill marinated chicken on a preheated skillet or grill pan for 5-7 minutes per side until cooked through; let rest before slicing.
- Prepare fresh vegetables while chicken grills: shuck corn, dice bell pepper and onion, slice tomatoes and jalapenos.
- Assemble bowls: start with rice as the base; layer grilled chicken, corn, diced vegetables, avocado slices, salsa, sour cream, and garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
Keywords: For added protein, consider including black beans or chickpeas. Substitute rice with quinoa or cauliflower rice for a healthier option. Experiment with different salsas for varied flavors.