Mexican Chicken & Rice Bowl

Ingredients: 4 chicken breasts,fresh chopped parsley,2 cups cooked brown rice,1 can of black beans, rinsed & drained,1 can of corn,2 diced fresh tomato,2 avocado, diced,2 fresh limes,1 cup salsa,olive oil,salt & pepper
Instructions:

1. Place the thinly sliced chicken in a bowl.
2. Drizzle with enough olive oil to coat.
3. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley.
4. 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.
5. Lay the chicken on top of the bowl.
6. Add a big spoonful of the avocado on top of the chicken.
7. Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.

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