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!