Name: Mexican Citrus Chicken Bowls with Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken breast; 2 tbsp olive oil; 2 tsp smoked paprika; 1.5 tsp ground cumin; 1 tsp garlic powder; 1 tsp dried oregano; 1.5 tsp kosher salt; 1/2 tsp black pepper; 1 large orange (zested and juiced); 2 limes (zested and juiced); 1 cup cooked black beans (rinsed and drained); 1 large ripe avocado, diced; 1 medium tomato, diced; 1/4 small red onion, finely diced; 1/4 cup fresh cilantro, chopped; 4 cups cooked brown rice (hot); Lime wedges, for serving

Mexican Citrus Chicken Bowls with Avocado Salsa

GoldenPumpkin2764

This Mexican Citrus Chicken Bowl is a vibrant, high-protein dinner that packs in bright, zesty flavor and satisfying texture. The chicken is marinated in a lively blend of orange and lime with classic Mexican spices, then quickly seared for maximum juiciness. Layered over wholesome brown rice and black beans, it’s topped with a creamy avocado salsa that brings freshness and color. This recipe demonstrates the power of flavor layering—citrus, spice, and creamy avocado all complement each other beautifully—making each bite lively and delicious. It’s easy enough for a weeknight and sure to become a go-to for protein-fueled, flavorful dinners.

Ingredients

Instructions

Pat chicken breasts dry and pound to even thickness if needed. In a bowl, whisk olive oil, smoked paprika, cumin, garlic powder, oregano, salt, pepper, orange zest and juice, and half the lime zest and juice.
Add chicken to marinade, turning to coat. Let sit 10 minutes while you prep other ingredients (or up to 30 if you have time).
Heat a large skillet over medium-high. Add chicken and cook 5-7 minutes per side until browned and cooked through (internal temp 165°F). Transfer to plate; rest 5 minutes, then slice.
While chicken cooks, combine avocado, tomato, red onion, cilantro, remaining lime zest and juice, and a pinch of salt in a bowl. Gently toss to make salsa.
To assemble, divide hot brown rice among 4 bowls. Top each with sliced chicken, 1/4 cup black beans, and a generous spoonful of avocado salsa. Serve with lime wedges.
Garnish with extra cilantro if desired. Enjoy immediately.