At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 22 minutes
• Cook time: 25 minutes

The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One nutrition serving from the editor-reviewed yield of 4 bowls.

• Calories: 640 kcal
• Protein: 50 g
• Carbohydrates: 81 g
• Fat: 14 g
• Sodium: 133 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full editor-reviewed recipe yield.

• 1 1/3 pounds (600 g) boneless, skinless chicken breast, divided into 4 cutlets
• 7/8 cup (160 g) dry long-grain white rice, rinsed
• 2 cups (480 g) water
• 2 1/2 cups (400 g) cooked kidney beans without salt, drained
• 2 cups (300 g) frozen corn, thawed
• 3 medium tomatoes (360 g), diced
• 3/4 medium avocado (160 g), diced
• 4 packed cups (180 g) chopped romaine lettuce
• 1/3 cup (80 g) lime juice
• 1 packed cup (40 g) cilantro, chopped
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (5 g) paprika

Directions

1. Combine the rice and water in a saucepan. Bring to a boil, cover, and simmer on low until tender, about 18 minutes; rest covered for 5 minutes.

2. Heat a grill or grill pan to medium-high.

3. Coat the chicken with half the oil and paprika; grill until it reaches 165°F (74°C), 5 to 7 minutes per side, then rest for 5 minutes.

4. Char the corn with the remaining oil in a skillet, then add the kidney beans and heat until steaming. Stir together the tomatoes, lime juice, and cilantro.

5. Divide the rice, lettuce, beans, corn, avocado, tomato mixture, and sliced chicken among four bowls.

Sources

1. USDA FoodData Central — April 2026 data release