Spring is here, and I’m all about quick, vibrant lunch bowls that are as flavorful as they are easy to make. This Mexican-Style Rice Bowl comes together in under 20 minutes, making it the perfect meal for busy days when you want something light but satisfying. Packed with juicy chicken, colorful veggies, and topped with creamy avocado, it’s a fresh, hearty bowl full of bold flavors. Plus, it’s so simple to prepare—just toss everything together and enjoy a delicious, no-fuss meal!

Mexican-Style Rice Bowl

Serves 2

Ingredients:

• 1 large chicken breast, sliced in half lengthwise
• 1 tbsp taco seasoning
• 2 servings yellow rice (I used Loisa Yellow Rice)
• 1/2 cup cherry tomatoes, sliced
• 1 cup spinach or mixed greens, chopped
• 1/2 cup corn
• 1/2 cup black beans
• 1/2 avocado
• Optional: hot sauce (I used Zab’s)
• 1/2 tbsp olive oil

Directions:

1. Cook rice according to package directions.
2. Heat olive oil in a pan on medium heat and coat both halves of the chicken breast with the taco seasoning.
3. Once the pan is hot, add the chicken and sear 3-5 minutes each side until blackened and fully cooked through. Remove from pan to rest then cut into pieces.
4. To serve: evenly divide the rice, chicken, tomato, spinach, corn, beans and avocado into two bowls. Top with hot sauce (if desired) and enjoy!