- 30 min
Preheat oven to 400F
Cook the chicken
Add Mexican spices to the chicken breast.
Rub with olive oil and bake on a tray lined with parchment paper for 25 min.
While the chicken is cooking, add bouillon cube and rice to a pot of water and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15-20 min or until all water has been absorbed.
Slice bell pepper lengthwise.
Prepare the ingredients
While the rice is cooking, rinse the beans in cold water, drain and reserve. Chop the onion and garlic. Slice the avocado.
variation: Grill the pepper for a few minutes in a hot pan with a splash of olive oil.
Make the beans salad
Add the onion and the garlic to the beans, season with salt, lime juice and chopped coriander. Mix.
Build the bowl and serve
Add the rice to bowls.
Cut the chicken into strips and arrange with all the ingredients on top of the rice.