Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 diced red bell pepper
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- 1. Marinate the chicken by mixing olive oil, chipotle chili powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs well and let them sit for at least 30 minutes.
- 2. Preheat your grill or skillet over medium heat. Cook the marinated chicken thighs for about 6-7 minutes per side until they reach an internal temperature of 165°F.
- 3. While the chicken cooks, layer cooked brown rice in a large bowl. Top with black beans, corn, diced red bell pepper, and sliced avocado.
- 4. Slice the cooked chicken and place it on top of the veggies. Garnish with fresh cilantro and serve with lime wedges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 550
- Sugar: 3g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 100mg