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Chicken, Avocado, and Tomato Bowl

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A fresh, quick bowl of grilled or pan-seared chicken served over a bed of rice (or greens) topped with a tomato–avocado salsa and lime—bright, creamy, and ready in about 25–35 minutes.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (about 2 medium breasts)
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin (optional)
  • 2 cups cooked brown rice (or mixed greens for a low-carb bowl)
  • 1 cup cherry tomatoes, quartered (or 1 large tomato, diced)
  • 1 large ripe avocado, diced
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped (or fresh basil)
  • 1 lime, zested and juiced
  • 1/4 cup crumbled queso fresco or feta (optional)
  • 2 tbsp olive oil (for salsa/dressing)
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts with 1/2 tsp salt, 1/2 tsp pepper, and cumin (if using); rub with 1 tsp olive oil.
  2. Cook the chicken in a skillet over medium-high heat 5–7 minutes per side (or until internal temperature reaches 165°F/74°C); let rest 5 minutes and then slice.
  3. While chicken cooks, prepare rice according to package directions (or arrange mixed greens in bowls).
  4. Make the tomato–avocado salsa: combine tomatoes, avocado, red onion, cilantro, lime zest and lime juice, 2 tbsp olive oil, and salt and pepper to taste; toss gently.
  5. Divide rice or greens between bowls, top with sliced chicken, spoon the tomato–avocado salsa over the chicken, and sprinkle with queso fresco if using.
  6. Serve with lime wedges alongside.

Notes

Use precooked rotisserie chicken to cut time further; swap brown rice for quinoa or greens for a low-carb option; prepare salsa just before serving to keep avocado from browning.

Nutrition

Find it online: https://www.receipster.com/chicken-avocado-tomato-bowl-2/

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