Easy Southwest Chicken Rice Bowl

Ingredients

4 boneless, skinless chicken breasts

2 tbsp olive oil

2 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper to taste

4 cups cooked rice (white, brown, or cauliflower rice)

1 cup canned corn, drained

1 cup black beans, drained and rinsed

2 avocados, sliced

1/2 cup chopped cilantro

1/2 cup sour cream (optional)

2 limes, cut into wedges

2 tbsp olive oil (for cooking the chicken)

Instructions

Season the Chicken:

In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice mixture over both sides of the chicken breasts.

Cook the Chicken:

Heat 2 tbsp of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side or until they reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.

Assemble the Rice Bowls:

Divide the cooked rice evenly into 4 bowls. Top each bowl with a portion of sliced chicken, corn, black beans, avocado, and cilantro.

Add Toppings:

Add a dollop of sour cream (optional) and a squeeze of fresh lime juice over the top.

Serve:

Serve the bowls warm, garnished with additional cilantro and lime wedges on the side.

Notes:

• You can swap the rice for quinoa or a low-carb option like cauliflower rice.

• Customize the toppings with your favorite salsa, shredded cheese, or jalapeños for extra flavor.