Mexican Chicken & Rice Bowl Recipe

Let the seasoned chicken sit for 20 minutes to marinate. While it rests, fire up the grill to medium-high heat. Cook the chicken for about 4 minutes per side, or until it's cooked through and has nice grill marks. Set the cooked chicken aside to rest.

Dice the avocado and toss it with lime juice to coat, then sprinkle with a little salt. Cook the brown rice according to its package instructions.

To build the bowls, start with a base of the cooked brown rice. On top of that, sprinkle some corn, drained canned black beans, and diced tomato. Once the chicken has rested for a few minutes, slice it on an angle.