Mexican Bowl with Chicken & Avocado

Rinse the rice thoroughly, place it in a pot, lightly salt it, and cook according to package instructions.

Meanwhile, prepare the fresh vegetables: Peel the carrots and cut them into fine sticks, quarter the cherry tomatoes, and cut the iceberg lettuce into fine strips. Rinse the corn and kidney beans in a sieve and drain them.

Halve the avocado, remove the pit, and scoop the flesh out of the skin. Mash it finely with a fork and season with salt, pepper, and the juice of half a lime. Store covered in the refrigerator until serving.