Mexican Bowl with Chicken & Avocado

Preparation & Rice

• 1
  Rinse the rice thoroughly under running water. Cook in a pot with double the amount of water and a pinch of salt according to package instructions.
• 2
  In the meantime, prepare the fresh vegetables: peel carrots and cut into fine sticks (julienne). Wash and quarter cherry tomatoes. Cut iceberg lettuce into fine strips. Rinse corn and kidney beans in a sieve and drain.

Guacamole & Chicken

• 1
  Halve the avocado, remove the pit, and scoop the flesh from the skin. Mash with a fork in a small bowl. Season with salt, pepper, and the juice of half a lime. Cover and refrigerate until serving.
• 2
  Cut the chicken breast fillet into bite-sized pieces. Season with salt and chili powder. Fry in a pan with a little sunflower oil over medium to high heat until golden brown on all sides. Fry for only a few minutes to keep the meat juicy.

Serving

• 1
  Finally, assemble the bowls: Place the warm rice as a base in the bowls. Arrange the fried chicken, prepared vegetables (carrots, tomatoes, lettuce, corn, beans), and avocado cream decoratively on top. Garnish with a dollop of sour cream and enjoy immediately.