Mexican Bowl with Chili Chicken and Avocado

Rinse the rice thoroughly, then cook it in lightly salted water according to the instructions on the package.

Clean and wash the vegetables. Cut the carrots into thin strips (julienne), quarter the cherry tomatoes, and slice the iceberg lettuce into thin strips.

Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it with a fork, then season with salt, pepper, and the juice of half a lime. Cover with foil and refrigerate until serving to prevent browning.