food lovers! Get ready to revolutionize your weeknight dinners with this vibrant and incredibly satisfying Packed with tender grilled halal chicken, creamy guacamole, hearty black beans, and fresh veggies, this bowl is a burst of Mexican-inspired flavors. It's not just delicious, it's also a healthy, high-protein meal that comes together quicker than you think!
📜 Ingredients
For the Grilled Chicken:
2 (6oz / 170g each) boneless, skinless halal chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
For the Guacamole:
2 ripe avocados
1 tablespoon fresh lime juice
1/4 cup finely diced red onion
2 tablespoons chopped fresh cilantro
Salt to taste
For the Pico de Gallo (Salsa):
1 cup cherry tomatoes, halved or diced
1/4 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Pinch of salt
For the Bowl Assembly:
4 cups chopped romaine lettuce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed (or fresh corn kernels)
1/2 teaspoon smoked paprika (for corn, optional)
Lime wedges for serving
📝 Instructions
- Prepare the Chicken: Pat chicken breasts dry. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the seasoning all over the chicken breasts.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips or dice.
- Make the Guacamole: In a medium bowl, mash the avocados with a fork. Stir in lime juice, red onion, cilantro, and salt until just combined. Taste and adjust seasoning.
- Prepare the Pico de Gallo: In a small bowl, combine diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Mix gently.
- Warm the Corn & Beans: In a small pan, you can quickly sauté the thawed corn for a couple of minutes, adding a pinch of smoked paprika if desired. Warm the rinsed black beans in a separate pan or microwave until heated through.
- Assemble the Bowls: Divide the chopped romaine lettuce among two large serving bowls. Arrange the grilled chicken, guacamole, pico de gallo, black beans, and corn in separate sections over the lettuce.
- Serve: Garnish with extra cilantro if desired and serve immediately with fresh lime wedges.
💡 Chef's Tips
- Make it Spicy: For those who love a bit of heat, try adding a finely diced jalapeño to your pico de gallo or guacamole. It brings a fantastic kick!
- Add a Grain Base: Want to make your bowl even heartier and perfect for meal prep? Add a scoop of fluffy brown rice or quinoa underneath the lettuce for a more substantial and satisfying meal.
