Combo Bowl Recipe

Rinse the brown rice and cook it in water according to package directions until tender, about 40-45 minutes. Use 2 cups of cooked rice as the base.

Fluff the rice with a fork and keep warm.

In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon chili powder, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make a marinade.

Slice the chicken breast into even strips. Toss with half of the marinade to coat; let marinate for 15 minutes (or up to 2 hours in the refrigerator).

Heat a grill pan or skillet over medium-high heat. Cook chicken until fully cooked through, about 6-8 minutes per side. Rest 5 minutes, then slice.

Prepare the vegetables: thaw corn if frozen, halve cherry tomatoes, dice cucumber, and slice avocado. Rinse and dry the romaine leaves.

In a large bowl, combine corn, tomatoes, cucumber, romaine, red onion, and cilantro. Toss to combine and season lightly with a pinch of salt.

Whisk together lime juice, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is emulsified.

Divide 2 cups of cooked rice into each serving bowl.

Top with an equal portion of sliced grilled chicken.

Add a generous layer of vegetables and avocado slices.

Drizzle with the cilantro-lime dressing and garnish with extra cilantro if desired.

Serve immediately.