Ingredients:

  • 1.5 lb ground chicken
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1/4 cup water or chicken broth
  • 3 cups cooked brown rice
  • 2 cups shredded romaine lettuce, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, sliced
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook until the meat reaches a mahogany-colored sear and is no longer pink.
  3. Lower the heat to medium. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices for 1 minute until fragrant.
  4. Pour in the apple cider vinegar and water (or chicken broth), stirring constantly for 3–5 minutes until the liquid reduces into a thick glaze that coats the meat.
  5. Divide the cooked brown rice equally among four bowls. Top each bowl with a handful of chopped romaine lettuce.
  6. Scoop a generous portion of the seasoned chicken over the greens. Arrange black beans, corn, and avocado slices in sections around the meat.
  7. Finish each bowl with a squeeze of lime juice and a sprinkle of fresh cilantro.