Chicken Taco Bowl

We're all chefs these days. With just 15 minutes and 5 ingredients, I created this CHICKEN TACO BOWL...and a movement of easy, delicious recipes for anyone to pull off in their own kitchen! #shoprite5ingredientchallenge

Ingredients:

2 chicken breasts

1 avocado

2 cups fresh spinach

2 cups white rice

1/2 cup corn

Directions:

1. Pre-heat the oven to 375. In a cast iron skillet, bake the chicken for 20-25 minutes until chicken is fully cooked.

2. Grill the corn. When the chicken is complete, set aside to rest before being sliced. Rinse and clean the cast iron skillet and add the corn. Bake at 375 until corn is crispy around the edges and charred. Approx 10 minutes.

3. Cook the rice. You can use any kind of rice you have available. Instant rice is the easiest and cooks the fastest. That's what I used here.

4. Begin to plate the bowl. Add the rice on one side, and the spinach on the opposite side. Top with charred corn.

5. Slice the chicken into 1/2" slices and place on top of bowl.

6. Slice the avocado in half. Set the non-pit side down onto the cutting board with the black side up. Begin to peel the skin off the avocado until it is bare. Then, cut the avocado into thin slices and add on top of bowl.

7. Enjoy!

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