Mexican Bowl with Chicken and Avocado

Rinse the rice thoroughly under running water. Cook in a pot with double the amount of lightly salted water according to package directions.

Meanwhile, prepare the fresh vegetables: Peel the carrots and cut them into fine sticks. Wash and quarter the cherry tomatoes. Wash the iceberg lettuce, shake dry, and cut into fine strips. Rinse corn and kidney beans in a sieve and drain.

Halve the avocado, remove the pit, and scoop the flesh from the skin. Mash in a small bowl with a fork. Season with salt, pepper, and the juice of half a lime. Cover (preferably with film directly on the mash to prevent discoloration) and set aside until serving.