Chicken and Black Bean Rice Bowls

Name: Chicken and Black Bean Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Latin
Ingredients: 0.75 pound chicken breast (boneless, skinless); 2 tablespoon olive oil; 1 lime; 1.5 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.75 cup white rice (uncooked); 1.5 cup water; 1 can black beans (drained and rinsed); 0.75 cup frozen corn; 0.5 red bell pepper (medium, diced); 0.25 yellow onion (small, finely diced); 1 bunch fresh cilantro (chopped)

Pan-seared chicken breast seasoned with zesty spices, served over cilantro-lime white rice with a fresh corn and black bean salsa.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 2
Cuisine: Latin
Difficulty: Easy
Cost: $6.44/serving

Dietary

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

Ingredients

0.75 pound chicken breast (boneless, skinless)
2 tablespoon olive oil
1 lime
1.5 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.75 cup white rice (uncooked)
1.5 cup water
1 can black beans (drained and rinsed)
0.75 cup frozen corn
0.5 red bell pepper (medium, diced)
0.25 yellow onion (small, finely diced)
1 bunch fresh cilantro (chopped)

Instructions

Season the boneless, skinless chicken breast with 1 tablespoon of olive oil, the juice from 1/2 of the lime, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well to coat.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast and cook for 5-7 minutes per side, or until fully cooked through and browned. Remove from skillet and let rest for a few minutes before slicing into bite-sized pieces.
While the chicken cooks, prepare the cilantro-lime rice. In a small saucepan, combine the white rice, 1 1/2 cups of water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Fluff with a fork, stir in 2 tablespoons of chopped fresh cilantro and the juice from 1/4 of the lime.
For the corn and black bean salsa, in a medium bowl, combine the drained and rinsed black beans, frozen corn, diced red bell pepper, and finely diced yellow onion. Add the remaining 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, remaining 1/4 teaspoon of garlic powder, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon of black pepper, and the juice from the remaining 1/4 of the lime. Stir in the remaining fresh cilantro.
Assemble the bowls: divide the cilantro-lime rice between two serving bowls. Top with sliced chicken breast and a generous portion of the corn and black bean salsa. Serve warm.

Notes

This meal is excellent for meal prep. Store the components separately (chicken, rice, salsa) for best quality, or combine everything for a grab-and-go option. Reheat chicken and rice gently in the microwave or stovetop.

Nutrition (per serving)

Calories: 956
Protein: 63.5 g
Carbohydrates: 129.5 g
Fat: 20.3 g
Fiber: 19.1 g
Sodium: 2050 mg
Saturated Fat: 2.8 g
Sugar: 12.1 g
Cholesterol: 120 mg