Dice the chicken. Then coat with avocado oil and season with salt, parsley, basil and oregano.
Grill chicken until internal temp reaches 165°. (about 10 minutes)
Prepare your rice. (I use my instant pot so I do 2 cups dried rice and 2 cups water and use the rice setting)
Halve the cherry tomatoes.
Assemble each bowl with rice, chicken, fresh mozzarella, and tomatoes
Optional: You can top with balsamic vinaigrette or BBQ Sauce
Notes
For added goodness, try topping it with a balsamic vinaigrette, BBQ sauce, or even some avocado slices – the options are endless! Quick, delicious, and customizable to your taste buds!