Chicken and Black Bean Bowls

Flavorful chicken breast with black beans, corn, and a zesty lime dressing, served over microwave rice for a quick and satisfying weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.73/serving

Dietary

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

Tags

• quick
• budget-friendly
• savory
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1/2-inch cubes)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 1 can black beans (15 ounces, rinsed and drained)
• 1 cup frozen corn
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 2 package microwaveable white rice (8.8 ounces each)
• 1 cup salsa (mild)
• 1 avocado (ripe, diced)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with chili powder, ground cumin, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Stir in the rinsed black beans and frozen corn. Cook for another 3-5 minutes, until heated through.
3. While the chicken mixture cooks, prepare the microwaveable white rice according to package directions.
4. Remove the chicken mixture from heat and stir in the chopped fresh cilantro and lime juice.
5. Divide the prepared rice among four bowls. Top with the chicken and black bean mixture. Garnish with mild salsa and diced avocado, if desired, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 54 g
• Fat: 13 g
• Fiber: 10.5 g
• Sodium: 780 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 75 mg