2 cups cooked brown rice (or white rice, if preferred)
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1 cup corn (fresh, canned, or frozen)
1 cup black beans, drained and rinsed
1/2 cup red onion, finely chopped
1 jalapeño, sliced (optional)
1/4 cup fresh cilantro, chopped
1/4 cup olive oil (for dressing)
Juice of 1 lime (for dressing)
1 teaspoon honey (or agave syrup for a vegan option)
Salt and pepper to taste (for dressing)
Instructions
Marinate the Chicken: In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until well combined. Add the chicken breasts, ensuring they're well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cook the Rice: While the chicken is marinating, cook your rice according to package instructions. For added flavor, consider using chicken broth instead of water. Once cooked, set aside and keep warm.
Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for 6–8 minutes on each side, or until cooked through (internal temperature should reach 165°F). Let the chicken rest for 5 minutes before slicing.
Prepare the Zesty Lime Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
Assemble the Rice Bowl: In each bowl, layer the cooked rice, grilled chicken slices, avocados, cherry tomatoes, corn, black beans, red onion, jalapeño, and cilantro. Drizzle with the zesty lime dressing before serving.
