Mexican Chicken & Rice Bowl

Place the thinly sliced chicken in a bowl.

Drizzle with enough olive oil to coat.

Sprinkle with salt, pepper and a nice amount of fresh chopped parsley.

Let sit for 20 minutes.Fire up the grill and cook the chicken for about 4 minutes per side, depending on the thickness.

Set aside.Dice the avocado and toss with lime juice to coat and sprinkle with a little salt.Cook the brown rice according to package instructions.To build the bowls, start with a base of the cooked brown rice.

On top of that sprinkle on some corn, drained canned black beans, and diced tomato.Once the chicken has rested a few minutes, slice on an angle.

Lay the chicken on top of the bowl.Add a big spoonful of the avocado on top of the chicken.

Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.