Juicy, spice-rubbed chicken breast gets seared until deeply golden, then sliced into strips over a bed of bright cilantro-lime rice — the kind of build that makes a weeknight dinner feel like a burrito shop upgrade at home. Black beans and sweet corn add heft and texture, while a quick homemade pico de gallo brings fresh acidity with diced tomato, jalapeño, and onion. Every element here is made from scratch with simple pantry spices like chili powder, cumin, and smoked paprika, so you know exactly what's going into each bowl. Creamy avocado and a dollop of sour cream finish things off, with lime wedges on the side for one more pop of brightness. It's a fully customizable, protein-packed dinner that comes together in under an hour, and it's a great pick to keep on regular rotation for a gluten free kitchen.
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In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Pat the chicken breasts dry, then rub them all over with 1 tbsp of the olive oil followed by the spice mixture.
Combine the diced tomatoes, white onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature while you cook the chicken and rice.
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