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: $3.66/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
- Low-Fat
- Low-Saturated-Fat
Tags
- sauté
- quick
- healthy
- comfort food
- smoky
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
- Cook brown rice according to package directions. This can be done while prepping and cooking the chicken and vegetables.
- 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.
- 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.
- Stir in ground cumin, smoked paprika, black pepper, and garlic powder. Cook for 1 minute until fragrant.
- Return chicken to the skillet. Add rinsed black beans and fresh spinach. Cook for 2 to 3 minutes until spinach is wilted.
- 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: 682
- Protein: 55.9 g
- Carbohydrates: 81.9 g
- Fat: 13.5 g
- Fiber: 13.2 g
- Sodium: 845 mg
- Saturated Fat: 1.8 g
- Sugar: 3.7 g
- Cholesterol: 120 mg