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Rotisserie chicken rice bowls with avocado, black beans, corn, and lime crema

Rotisserie Chicken Rice Bowls

Store-bought rotisserie chicken layered over rice with black beans, corn, avocado, and tomatoes, then drizzled with a zesty lime crema. Dinner in 15 minutes, no cooking required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Bowls
  • 3 cups cooked white or brown rice warm
  • 3 cups shredded rotisserie chicken
  • 1 can (15 oz) black beans drained, rinsed, and warmed
  • 1 cup corn frozen and thawed, or canned
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • ¼ cup fresh cilantro chopped
Lime Crema
  • ½ cup sour cream or plain Greek yogurt
  • 1 lime juiced
  • 1 pinch salt

Method
 

  1. Stir together the sour cream, lime juice, and salt to make the lime crema.
  2. Warm the rice and shredded chicken in the microwave, if desired.
  3. Divide the rice among 4 bowls.
  4. Top with chicken, black beans, corn, tomatoes, and avocado.
  5. Drizzle with lime crema, sprinkle with cilantro, and serve.

Notes

  • Toss the chicken with a spoonful of salsa or BBQ sauce for extra flavor.
  • Use microwave rice pouches to save time.
  • Add shredded lettuce or pickled onions for crunch.
  • Swap in quinoa for the rice.