Sizzling Tex-Mex Cookout Lunch Bowl

Allergens

Gluten, Dairy (optional)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cooked black beans
• 3 cups cooked rice
• 2 ripe avocados
• 2 limes
• 1/4 cup cilantro leaves, chopped
• 1/4 cup red onion, finely diced
• 1/2 jalapeño, seeds removed and minced
• 6 corn tortillas
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional)

Instructions

1. Heat a large skillet over medium heat. Season the chicken breasts with salt, pepper, chili powder, and cumin. Cook for 5 minutes per side or until cooked through. Remove from heat and let rest. Slice into thin strips once cooled.
2. In a separate skillet, warm the black beans over low heat. Stir occasionally to prevent sticking.
3. Prepare the rice according to package instructions or use leftover rice.
4. For the guacamole, mash the avocados with the juice of 1 lime, chopped cilantro, diced red onion, and minced jalapeño. Season with salt and pepper.
5. Use kitchen scissors to cut the tortillas into thin strips. In a small skillet, heat vegetable oil over medium heat. Fry the tortilla strips until golden brown and crispy. Remove from heat and let drain on paper towels.
6. To assemble the bowl, layer rice at the bottom, followed by sliced chicken, black beans, guacamole, and a sprinkle of tortilla strips. Top with shredded cheese (if using) and a final squeeze of lime juice for added zestiness.

Chef’s Insight

To add extra heat to this dish, serve with hot sauce on the side.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.