u003cpu003eu003cstrongu003eCan I use different proteins in this recipe?u003c/strongu003eu003c/pu003e

u003cpu003eAbsolutely! Feel free to substitute chicken with beef, tofu, or shrimp.u003c/pu003e

u003cpu003eu003cstrongu003eWhat can I use instead of rice?u003c/strongu003eu003c/pu003e

u003cpu003eQuinoa, cauliflower rice, or even lettuce as a low-carb option work well.u003c/pu003e

u003cpu003eYes, although the texture of veggies may change once thawed. Store components separately for best results.u003c/pu003e

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Marinate the Chicken: In a bowl, mix the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat evenly. Let it marinate for at least 20 minutes in the fridge or up to overnight for more flavor.
Cook the Chicken: Preheat a grill or skillet over medium heat. Once hot, cook the marinated chicken for about 6-7 minutes on each side, or until cooked through and juices run clear. Once done, allow it to rest for 5 minutes and then slice it into strips.
Prepare Your Base: While the chicken is cooking, prepare your rice according to package instructions.
Build the Bowl: In large bowls, start with a generous scoop of cooked rice. Layer in black beans, corn, diced tomatoes, and the sliced chicken.
Add Toppings: Sprinkle shredded cheese over your bowl, add the diced avocado, and a handful of chopped lettuce.
Garnish: Finish with fresh cilantro and serve with lime wedges on the side for an extra zing!

For a quick version, use pre-cooked rotisserie chicken. Feel free to swap rice for quinoa or cauliflower rice for a healthier option.