Mexican-Inspired Chicken and Black Bean Rice Bowls
A vibrant and satisfying bowl featuring leftover chicken and rice, combined with protein-rich black beans, sweet corn, creamy avocado, and zesty salsa.
Ingredients
- Cooked chicken (from breakfast or pre-cooked)240 g
- Cooked brown rice (from breakfast or pre-cooked)170 g
- Olive oil (optional, for reheating)5 ml
- Canned black beans, rinsed and drained140 g
- Canned or frozen corn60 g
- Salsa50 g
- Avocado70 g
- Lime1 pcs
- Chili powder1 g
- Cumin1 g
Instructions
- 1Step 1
If chicken and rice are cold, gently reheat them in a pan with a little olive oil, seasoned with chili powder and cumin, or microwave until warm.
- 2Step 2
Drain and rinse the black beans and corn. If using frozen corn, cook according to package directions.
- 3Step 3
Dice the avocado.
- 4Step 4
Divide the warm rice between two bowls.
- 5Step 5
Top the rice with the cooked chicken, black beans, corn, salsa, and diced avocado.
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