Chicken Avocado Rice Bowl
This chicken avocado rice bowl is a fresh, protein-packed meal perfect for weeknight dinners or meal prep. Quick, nourishing, and full of flavor!
Equipment
- Large Skillet
- Cutting Board
- Mixing bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 lime juiced
- 1½ tablespoons honey
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- crushed red pepper flakes a pinch
- ⅓ cup extra virgin olive oil
- 2 cups cooked jasmine rice
- 1 cup cherry tomatoes chopped
- 1 cup sweet corn steamed or grilled
- 1 avocado chopped
- quick pickled onions for topping
- kosher salt and pepper to taste
Instructions
- In a bowl, whisk together lime juice, honey, cilantro, garlic, salt, pepper, crushed red pepper flakes, and olive oil to create a marinade.
- Add chicken to the marinade and let sit for 15–20 minutes (or up to overnight in the fridge).
- Heat a skillet over medium heat. Cook the chicken for about 6–8 minutes per side, or until fully cooked and browned. Slice into strips.
- Assemble the bowls by layering jasmine rice, chicken, tomatoes, corn, avocado, and quick pickled onions.
- Sprinkle with kosher salt and black pepper. Garnish with extra cilantro and a squeeze of lime, if desired. Serve and enjoy!
Notes
You can customize this bowl by swapping in quinoa, adding beans, or spicing it up with jalapeños or sriracha.
