Cumin-Spiced Chicken and Black Bean Bowls

Spiced chicken breast simmered with rinsed black beans and diced tomatoes, served over lime-scented cauliflower rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.27/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• one-pot
• sauté
• healthy
• quick

Ingredients

• 1.25 pound chicken breast (boneless, skinless, diced)
• 1 tablespoon olive oil
• 1 can black beans (rinsed and drained)
• 1 green bell pepper (medium, diced)
• 4 cup cauliflower rice (frozen)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 1 lime (juiced)

Instructions

1. Season diced chicken with ground cumin, dried oregano, and half the kosher salt (1/4 teaspoon).
2. Heat olive oil in a skillet over medium-high heat. Add chicken and sauté for 5 minutes until lightly browned and cooked through to 165°F.
3. Add the diced green bell pepper and rinsed black beans to the skillet. Cook for 3 to 4 minutes until the pepper is tender and beans are hot.
4. Microwave cauliflower rice in a covered bowl for 4 minutes until piping hot. Stir in the lime juice and remaining 1/4 teaspoon kosher salt.
5. Assemble bowls by placing lime cauliflower rice in the bottom and topping with the cumin chicken and black bean mixture.

Notes

Rinsing canned beans removes excess canning sodium efficiently.

Nutrition (per serving)

• Calories: 348
• Protein: 41.1 g
• Carbohydrates: 28.3 g
• Fat: 7.8 g
• Fiber: 8.7 g
• Sodium: 753 mg
• Saturated Fat: 1.2 g
• Sugar: 4.8 g
• Cholesterol: 100 mg