Description
A customizable, no-mess Mexican-inspired meal packed with rice, protein, and veggies. Blended avocado ranch dressing adds creamy tanginess to balance the spicy chicken. Perfect for meal prepping or weeknight dinners in 50 minutes.
Ingredients
1 1/2 cups dry rice (long or medium grain)
1.5 lb boneless chicken (or ground turkey)
15 oz canned black beans (rinsed)
15 oz canned sweet corn (rinsed)
2 large avocados (or 2 cups guacamole)
1 head butter lettuce, chopped
1 red onion, sliced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
2 tbsp chopped cilantro
1 lime, juiced
Olive oil
Taco seasoning blend
1/4 cup sour cream
2 tbsp mayonnaise
1/4 cup buttermilk
1 clove garlic
Pinch of salt and pepper
Instructions
Rinse rice and add to pot with 2 1/2 cups chicken broth. Bring to a boil, reduce heat, and simmer 18-20 minutes. Fluff rice, stir in lime juice, cilantro, and salt.
Slice chicken breasts widthwise. Pat dry, heat oil in a skillet, and cook 3-5 minutes per side with taco seasoning until 165°F.
Blend avocado, sour cream, mayonnaise, buttermilk, garlic, and herbs until smooth. Adjust salt and pepper.
Layer bowls with rice, cooked chicken, beans, corn, red onion, bell pepper, tomatoes, and avocado over lettuce. Drizzle dressing and garnish with cilantro.
Notes
Substitute chicken with ground turkey if preferred
Rinse canned beans for better texture
Use pre-chopped veggies for efficiency
Store leftovers in airtight containers for up to 3 days
Serving rice warm enhances flavor absorption
- Prep Time: 15
- Cook Time: 35
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 3g
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg