Place the chicken in a bowl and toss with the Peruvian Pollo a la Brasa Seasoning Sauce until evenly coated. Let marinate for 10 minutes.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7–9 minutes, stirring occasionally, until browned and cooked through.

Divide the cooked rice among four bowls. Arrange the chicken, black beans, corn, cucumber, avocado, and red onion over the rice.

Drizzle any remaining seasoning sauce from the skillet over the bowls and garnish with fresh cilantro.

Serve with lime wedges for squeezing over the top.

Enjoy!

Best Pairings & Ways to Use

• Rice & beans — a classic base for the saucy chicken
• Avocado & lime — balances the savory, spiced chicken
• Corn & cucumber — adds freshness and crunch
• Roasted potatoes — great for a heartier meal
• Grilled vegetables — especially peppers, onions, and zucchini
• Tacos — use the seasoned chicken as a taco filling
• Chicken sandwiches — layer with avocado and crisp vegetables
• Marinade — use the sauce to season chicken before grilling or roasting
• Grain bowls — swap rice for quinoa or another cooked grain