Bowl of Chicken and Black Bean Rice

A vibrant and satisfying bowl featuring seasoned chicken, black beans, corn, fresh avocado, and cilantro-lime rice.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.14/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• healthy
• kid-friendly
• quick
• savory

Ingredients

• 4 ounce chicken breast (cooked, shredded or diced)
• 0.5 cup white rice (cooked)
• 0.5 cup black beans (rinsed and drained)
• 0.25 cup corn
• 0.5 avocado (diced)
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 0.5 teaspoon chili powder
• 0.25 teaspoon cumin (ground)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a small saucepan, combine 1/2 cup cooked white rice with 1 tablespoon lime juice and 1 tablespoon fresh cilantro. Stir to combine and set aside.
2. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 4 ounces cooked chicken breast, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 3-5 minutes, until chicken is heated through and well coated with spices.
3. Stir in 1/2 cup canned black beans (rinsed and drained) and 1/4 cup frozen corn. Cook for another 3 minutes, until heated through.
4. Assemble the bowl by spooning the cilantro-lime rice into the bottom. Top with the chicken and black bean mixture.
5. Garnish with 1/2 each diced avocado and remaining fresh cilantro.

Notes

You can use leftover cooked chicken or a rotisserie chicken to make this meal even quicker. Adjust chili powder to your preferred spice level.

Nutrition (per serving)

• Calories: 530
• Protein: 42.1 g
• Carbohydrates: 53.6 g
• Fat: 20.8 g
• Fiber: 14.5 g
• Sodium: 860 mg
• Saturated Fat: 3.7 g
• Sugar: 5.2 g
• Cholesterol: 95 mg