A flavor-packed, vibrant dish combining cilantro-lime marinated chicken, creamy avocado, fresh veggies, and rice for a quick and satisfying meal.

4 boneless, skinless chicken breasts

Juice and zest of 2 limes

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1 teaspoon olive oil

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

1 cup cooked white or brown rice

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1/2 red onion, finely diced

1 avocado, diced

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In a bowl, whisk together lime juice, zest, garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper.
Add the chicken to the marinade, tossing to coat it well. Let it marinate for 15–30 minutes.
Preheat the grill or skillet over medium heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5 minutes before slicing.
To assemble the bowls, start with a base of cooked rice. Layer on the sliced chicken, followed by the tomatoes, corn, red onion, and avocado.
Drizzle with extra lime juice and garnish with cilantro if desired.

Store the chicken, rice, and veggies separately for up to 3 days in the refrigerator for meal prep.

This recipe is naturally gluten-free, but be cautious with sauces and dressings.

For added spice, include a diced jalapeño in the marinade or as a topping.

For a dairy-free or vegan option, replace the chicken with tofu or use a creamy dairy-free dressing.