Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 cups cooked rice (brown or white)
- 1 cup salsa (fresh or jarred)
- 2 ripe avocados
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
- Preheat your skillet over medium-high heat. Drizzle olive oil and season the chicken breasts with chili powder, cumin, salt, and pepper.
- Cook the chicken in the hot skillet for about 6 minutes per side until golden brown and reaching an internal temperature of at least 165°F.
- Remove the chicken from the skillet and let it rest for five minutes before shredding it with two forks.
- In bowls (or a large serving dish), layer cooked rice as your base followed by shredded chicken.
- Top generously with salsa, avocado slices or guacamole, and sprinkle shredded cheese on top.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg