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Healthy Macro-Friendly Cinco de Mayo Bowl with Grilled Chicken

Healthy Macro-Friendly Cinco de Mayo Bowl - featured image
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A vibrant and nutritious bowl featuring smoky grilled chicken, fresh salsa, avocado, and a base of brown rice or quinoa, perfect for Cinco de Mayo or any day you want a healthy fiesta meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • 1 cup cooked brown rice or quinoa (about 185 g cooked)
  • 1 cup black beans, drained and rinsed
  • 1 medium tomato, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 1 ripe avocado, sliced or cubed
  • 1/4 cup shredded reduced-fat cheddar cheese (optional)
  • Fresh lime wedges for serving
  • Greek yogurt or sour cream for a creamy drizzle (use dairy-free yogurt if needed)

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add the chicken breasts and toss to coat evenly. Let it sit for at least 15 minutes, or up to 2 hours in the fridge for more flavor.
  2. Cook the Base: While the chicken marinates, prepare your brown rice or quinoa according to package instructions, usually about 20 minutes. Keep warm.
  3. Make the Fresh Salsa: In a medium bowl, combine diced tomato, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently and set aside to allow flavors to meld.
  4. Grill the Chicken: Heat your grill pan or outdoor grill over medium-high heat. Place the marinated chicken and cook for about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes before slicing.
  5. Warm the Black Beans: While the chicken rests, heat black beans in a small saucepan over low heat, stirring occasionally until warm, about 5 minutes.
  6. Assemble the Bowl: Start with a base of brown rice or quinoa, then add a scoop of warm black beans. Top with sliced grilled chicken, fresh salsa, avocado, and cheese if using. Add a dollop of Greek yogurt or sour cream and a squeeze of lime.

Notes

Pound chicken breasts to even thickness for even cooking. Rest chicken after grilling to keep it juicy. Make salsa ahead for better flavor. Use a meat thermometer to avoid overcooking. Store components separately for meal prep and add avocado fresh to prevent browning.

Nutrition

Keywords: Cinco de Mayo, healthy bowl, grilled chicken, macro-friendly, Mexican, brown rice, quinoa, fresh salsa, avocado, black beans

Find it online: https://sweetstirring.com/healthy-macro-friendly-cinco-de-mayo-bowl-with-grilled-chicken-easy-recipe-to-boost-your-fiesta-meals/