Combine all ingredients into two large salad-style bowls and enjoy.
8 ounces cooked chicken, 1 cup cooked brown rice, ⅔ cup black beans, 1 cup cooked peppers, ½ medium avocado, 1 cup pico de gallo, ½ cup shredded cheese, 2 tablespoon Greek yogurt
Notes
Make vegetarian by omitting meat and increasing beans or adding in tempeh or other plant-based meat. Vegans will also omit cheese and dairy.
Make low-carb or keto-friendly by making it without rice and subbing in cauliflower rice.
Storage: store leftover ingredients in airtight containers for up to 3-4 days in the refrigerator.
Nutrition is an estimate based on toppings listed in the recipe and provided by MyFitnessPal.