First off, let’s get that chicken marinating. Mix olive oil, cumin, chili powder, garlic powder, salt, and pepper in a bowl. Pop the chicken in, give it a good mix, and let it sit for 15 minutes.
While our chicken’s soaking up all the flavor, get the rice cooking. Just follow the instructions on the package.
Next, it’s time for our chicken to hit the pan. Cook it on medium heat for about 7-10 minutes on each side until it’s fully cooked. Then, let it rest.
Using the same pan (because who needs extra washing, right?), toss in the diced red bell pepper and sauté until it’s nice and soft.
Once the chicken has rested, slice it into thin strips.
The grand assembly! Divide the cooked rice into two bowls. Add the chicken, black beans, corn, avocado, bell pepper, and cilantro equally into each bowl.
And for the finale, a fresh squeeze of lime over each bowl.