Southwest Chicken Rice Bowls with Avocado Dressing

Dice the chicken into 1-inch cubes. In a large skillet over medium heat, add olive oil. Add the chicken to the skillet and cook until almost done, about 4–5 minutes.

Add the taco seasoning and a ½ cup of water. Reduce heat and simmer uncovered for about 3 minutes or until the sauce is thickened and the chicken reaches an internal temperature of 165°F (74ºC). Remove from heat and set aside.

While the chicken cooks, toss the cooked rice with lime juice, chopped fresh cilantro, and salt (to taste, start with ¼ teaspoon) and set aside.

In a blender or food processor, combine all of the avocado dressing ingredients, blending until smooth. Taste and adjust the seasoning if needed. You can add an extra splash of milk, if desired, for a thinner consistency dressing.

To assemble, divide the cilantro lime rice evenly among four bowls. Top each bowl with cooked chicken with sauce, black beans, corn, pico de gallo, and shredded cheese. Top with the avocado dressing or serve it on the side.