Chicken & Black Bean Bowls

A robust and flavorful bowl featuring quick-cooked chicken breast, unsalted black beans, bell peppers, and brown rice, all seasoned with a savory spice blend.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.24/serving

Dietary

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

Tags

• sauté
• quick
• healthy
• comfort food
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 cup brown rice (uncooked)
• 2 can black beans (15 ounces, rinsed and drained)
• 1 bell pepper (chopped)
• 1 yellow onion (chopped)
• 4 cup spinach (fresh)
• 2 tablespoon olive oil
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. Cook brown rice according to package directions. This can be done while prepping and cooking the chicken and vegetables.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add chopped bell pepper and yellow onion. Sauté for 3 to 4 minutes until slightly softened.
4. Stir in ground cumin, smoked paprika, black pepper, and garlic powder. Cook for 1 minute until fragrant.
5. Return chicken to the skillet. Add rinsed black beans and fresh spinach. Cook for 2 to 3 minutes until spinach is wilted.
6. Serve the hearty chicken mixture over cooked brown rice, creating satisfying bowls.

Notes

For even faster prep, consider using pre-chopped bell peppers and onions available in the produce section. This bowl stores and reheats wonderfully.

Nutrition (per serving)

• Calories: 520
• Protein: 70 g
• Carbohydrates: 42 g
• Fat: 15 g
• Fiber: 12.5 g
• Sodium: 130 mg
• Saturated Fat: 2.5 g
• Sugar: 4 g
• Cholesterol: 125 mg