Mexican Chicken & Rice Bowl

• chicken breasts thinly sliced
• chopped parsley fresh
• cooked brown rice
• 1 can black beans rinsed & drained
• 1 can corn
• fresh tomato diced
• avocado diced
• limes fresh
• salsa store bought
• olive oil
• salt
• pepper

1. Place the chicken in a bowl. Drizzle with enough olive oil to coat. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley. Let sit for 20 minutes.
2. Fire up the grill {you can do this on a grill pan of course as well} and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.
3. I love avocado but they definitely need seasoning. So as soon as you dice them, toss with lime juice to coat {prevents browning} and a little salt.
4. The rest is just assembling. Start with a base of the brown rice. On top of that sprinkle on some corn, black beans and diced tomato.
5. Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the rice and veggies.
6. Add a big spoonful of the avocado on top of the chicken. Add as much salsa overtop as you'd like and finish with a big squeeze of lime juice.

chicken breasts, parsley fresh, brown rice, black beans, corn, tomato, avocado, salsa store bought, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Mexican-Chicken-_-Rice-Bowl-1666128 (may not work)