Ingredients

Scale

2 cups cooked white or brown rice
1.5 cups black beans (canned or fresh)
1 cup frozen corn kernels
1 pre-cooked rotisserie chicken, shredded
1/2 cup salsa
1/4 cup diced avocado
2 tablespoons chopped cilantro
2 tablespoons lime juice
1/2 cup shredded cheddar cheese
Optional toppings: diced red onion, sliced jalapeños, Greek yogurt

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Instructions

Preheat oven to 350°F (180°C) if cooking rice from scratch
Parboil or heat pre-cooked rice in a skillet until warmed through
Heat black beans in a small pan with a splash of water, adding corn and salsa
Shred rotisserie chicken and toss with lime juice
Assemble bowls with rice, chicken, beans/corn mixture, avocado, cilantro, cheese, and optional toppings

Notes

For extra flavor, toast the rice with a splash of olive oil before cooking
Customize with bell peppers, pico de gallo, or vegan cheese
Store components separately for 3-4 days for easy meal prep

Author: Jasmine
Prep Time: 10
Cook Time: 15
Category: Quick Chicken
Method: Stovetop/Assembly
Cuisine: Mexican-American
Diet: Balanced

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 50g
Fiber: 8g
Protein: 32g
Cholesterol: 65mg