Chicken Black Bean Bowls
Flavorful chicken and black bean bowls featuring seasoned rotisserie chicken, served over rice with vibrant corn salsa and a zesty cilantro-lime dressing.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 5
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.31/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Tags
- healthy
- quick
- savory
Ingredients
- 2 cup white rice (cooked)
- 3 cup rotisserie chicken (shredded)
- 15 ounce black beans (rinsed, drained)
- 1 cup frozen corn (thawed)
- 0.5 red bell pepper (finely diced)
- 0.25 cup red onion (chopped)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 avocado (sliced)
- 1 lime (wedges, for serving)
Instructions
- If not already cooked, prepare 2 cups of white rice according to package directions.
- In a medium bowl, combine the black beans, thawed frozen corn, finely diced red bell pepper, chopped red onion, and 2 tablespoons of the fresh cilantro. This is your corn salsa.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
- In a large bowl, combine the shredded rotisserie chicken with half of the dressing. Toss gently to coat.
- To assemble the bowls, divide the cooked white rice among 5 serving bowls. Top each with a portion of the seasoned chicken, black bean corn salsa, and any remaining dressing.
- Garnish with sliced avocado and lime wedges, if desired, before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat chicken and rice components separately for best texture.
Nutrition (per serving)
- Calories: 485
- Protein: 37.1 g
- Carbohydrates: 49.3 g
- Fat: 15.6 g
- Fiber: 7.9 g
- Sodium: 650 mg
- Saturated Fat: 3.4 g
- Sugar: 3.7 g
- Cholesterol: 105 mg