Stovetop, Pot (small), Frying pan
Cook the rice according to the package instructions.
Heat a drizzle of oil in a pan over medium-high heat. Add the chicken.
Sprinkle the Mexican spices or taco seasoning over the chicken. Cook for 3-4 min on each side, or until the chicken is cooked through.
Add a splash of water to the pan. Season with salt & pepper. Spoon the pan sauce over the chicken until well coated. Remove from the heat.
Fluff the cooked rice. Slice the chicken. Cut the avocado on half. Remove the pit & slice the avocado.
Drain the corn & beans. (Thawed frozen corn works well too!) Serve the chicken over the rice. Top with sweet corn, red beans & sliced avocado. Season with salt & pepper. Don't forget the pan sauce!
Garnish with fresh cilantro (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Tex-Mex Bowl" contains 619 Energy, 15 g of Fat, 75 g of Carbohydrates, 45 g of Protein, 8 g of Fiber.