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Tex-Mex cuisine is a vibrant fusion that beautifully marries the bold flavors of Mexican cooking with the heartiness of American fare. Known for its colorful presentations and rich taste combinations, Tex-Mex offers a delightful culinary experience that appeals to a wide range of palates. One dish that perfectly encapsulates the essence of this dynamic cuisine is the Tex-Mex Fiesta Chicken & Avocado Rice Bowls. This recipe is not just a feast for the eyes, but also a wholesome and satisfying meal packed with an array of nutrients.

Tex-Mex Chicken and Avocado Rice Bowls

Discover the vibrant world of Tex-Mex cuisine with these Fiesta Chicken & Avocado Rice Bowls! Bursting with flavor, this dish features juicy marinated chicken served over fluffy avocado rice and topped with fresh ingredients like black beans, corn, and diced tomatoes. It's not only a feast for the eyes but also a nutritious, well-rounded meal. Perfect for any occasion, these bowls are customizable to suit all tastes and dietary preferences. Get ready to enjoy a colorful culinary adventure!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons lime juice (freshly squeezed)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Avocado Rice:

1 cup jasmine rice

2 cups chicken or vegetable broth

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

For the Toppings:

1 cup corn (frozen or canned, drained)

1 cup black beans (canned, drained and rinsed)

1 cup cherry tomatoes, halved

1/2 cup red onion, diced

1 jalapeño, sliced (optional)

1/2 cup shredded cheese (cheddar or Mexican blend)

1/4 cup sour cream or Greek yogurt

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

    Cook the Rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork, then stir in diced avocado, cilantro, lime juice, salt, and pepper. Set aside.

      Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Remove chicken from the marinade and grill or cook in the skillet for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into strips.

        Prepare the Toppings: While the chicken is resting, prep your toppings: drain and rinse the black beans, and halved cherry tomatoes. If you are using corn from frozen, quickly sauté or heat in the microwave.

          Assemble the Bowls: In serving bowls, start with a generous scoop of the avocado rice as the base. Top with sliced grilled chicken, corn, black beans, cherry tomatoes, red onion, jalapeño slices, and shredded cheese.

            Finish with Accents: Add a dollop of sour cream or Greek yogurt and a wedge of lime on the side for extra flavor.

              Serve & Enjoy: Serve your Tex-Mex Chicken and Avocado Rice Bowls warm, and enjoy with friends or family!

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings