Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup sweet corn kernels (canned or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup grape tomatoes, halved
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Marinate Chicken: Whisk together honey, lime juice, cumin, chili powder, salt, and pepper in a mixing bowl. Add chicken breasts and coat well; let marinate for at least 30 minutes.
- Grill Chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side until cooked through (165°F). Let rest before slicing.
- Assemble Bowls: In serving bowls, layer cooked rice or quinoa as the base. Top with black beans, corn, diced bell pepper, avocado, and halved grape tomatoes.
- Add Chicken: Slice grilled chicken and divide among bowls.
- Garnish & Serve: Drizzle with remaining dressing and sprinkle with cilantro. Serve with lime wedges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 11g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 75mg