Mexican Chicken Rice Bowl with Avocado and Corn

A vibrant and flavorful Mexican-inspired chicken bowl featuring seasoned chicken breast, zesty garlic-parsley rice, fresh corn, red onion, creamy avocado, and crisp lettuce. Perfectly balanced with taco seasoning and a hint of lemon for brightness.

Steps

1. In a small bowl, mix the taco seasoning and paprika. Rub this spice blend evenly over the chicken breast. 2. Heat olive oil in a skillet over medium heat. Cook the chicken breast until fully cooked through and golden brown on both sides, about 5-6 minutes per side. Remove from pan and let rest. 3. Meanwhile, in a saucepan, warm the cooked rice with minced garlic, chopped parsley, lemon juice, and a pinch of salt. Stir occasionally until heated through and fragrant. 4. Slice the cooked chicken breast into strips. 5. In a bowl, layer the warm garlic-parsley rice, cooked corn, sliced red onion, chopped lettuce, avocado slices, and chicken strips. 6. Optionally, squeeze a little more lemon juice on top for added freshness. 7. Serve immediately and enjoy your vibrant Mexican chicken bowl!

1 chicken breast (about 150g) 1/2 cup cooked rice 1/4 cup corn kernels 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/2 cup chopped lettuce 1 tsp taco seasoning 1/2 tsp paprika 1 garlic clove, minced 1 tbsp chopped fresh parsley 1 tsp lemon juice 1 tsp olive oil Salt and pepper to taste