Mexican Chicken & Rice Bowl

• chicken breasts4
• parsley4 servings
• brown rice2 cups
• black beans1 can
• corn1 can
• tomato2
• avocado2
• limes2
• salsa1 cup
• olive oil4 servings
• salt & pepper4 servings

Instructions

1. 1

   Place the thinly sliced chicken in a bowl.

2. 2

   Drizzle with enough olive oil to coat.

3. 3

   Sprinkle with salt, pepper and a nice amount of fresh chopped parsley.

4. 4

   Let sit for 20 minutes.Fire up the grill and cook the chicken for about 4 minutes per side, depending on the thickness.

5. 5

   Set aside.Dice the avocado and toss with lime juice to coat and sprinkle with a little salt.Cook the brown rice according to package instructions.To build the bowls, start with a base of the cooked brown rice.

6. 6

   On top of that sprinkle on some corn, drained canned black beans, and diced tomato.Once the chicken has rested a few minutes, slice on an angle.

7. 7

   Lay the chicken on top of the bowl.

8. 8

   Add a big spoonful of the avocado on top of the chicken.

9. 9

   Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.