This bowl is one of those meals that checks all the boxes — quick, hearty, healthy, and packed with flavor.

I first threw it together after a week of tacos and leftover grilled chicken. I added some rice, corn, black beans, avocado… and it instantly became a repeat meal in our house.

It’s now one of our most requested summer dinners — especially on busy nights when I want to get something on the table fast. It’s vibrant, filling, and totally flexible. Make it your own or just follow this version for a foolproof win.

Ingredients

For the Chicken:

• 1.5 lbs boneless skinless chicken breasts or thighs

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• Salt & pepper to taste

• Juice of 1 lime

For the Bowl:

• 2 cups cooked brown or white rice (or quinoa)

• 1 cup black beans, drained and rinsed

• 1 cup corn (fresh, canned, or thawed frozen)

• 1 avocado, sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion or scallions, chopped

• Fresh cilantro and lime wedges for garnish

• Optional: Greek yogurt or sour cream for topping

Instructions

1. Cook the chicken:
   Season chicken with spices and lime juice. Heat olive oil in a skillet and cook 5–6 minutes per side, until golden and cooked through. Let rest, then slice.

2. Build the bowl:
   Divide rice into bowls. Top with beans, corn, chicken, avocado, tomatoes, and red onion.

3. Finish it off:
   Add fresh cilantro, a dollop of Greek yogurt (if using), and a squeeze of lime. Serve warm or chilled!

Sarah’s Tips

• Make it low-carb: Swap rice for cauliflower rice or a bed of greens.

• Add heat: A dash of hot sauce or sliced jalapeños works great.

• Make ahead: All the components store well for 3–4 days — perfect for grab-and-go lunches!

Nutrition (Per Serving)

• Calories: 440

• Carbs: 32g

• Sugars: 3g

• Fat: 18g

• Protein: 36g

• Fiber: 7g