Peruvian Spiced Chicken Bowls

Name: Peruvian Spiced Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 tablespoon olive oil; 0.5 pound chicken breast (boneless, skinless, thinly sliced); 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon garlic powder; 0.25 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup white rice (uncooked); 0.25 cup fresh cilantro (chopped); 1 tablespoon lime juice; 0.5 can black beans (rinsed and drained); 0.25 cup frozen corn (thawed); 2 tablespoon red onion (finely chopped)

Flavorful chicken breast seasoned with Peruvian-inspired spices, served over cilantro-lime rice with a quick black bean corn salsa for a vibrant and satisfying bowl.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Peruvian
Difficulty: Easy
Cost: $2.59/serving

Dietary

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

Ingredients

1 tablespoon olive oil
0.5 pound chicken breast (boneless, skinless, thinly sliced)
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon garlic powder
0.25 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup white rice (uncooked)
0.25 cup fresh cilantro (chopped)
1 tablespoon lime juice
0.5 can black beans (rinsed and drained)
0.25 cup frozen corn (thawed)
2 tablespoon red onion (finely chopped)

Instructions

First, prepare the white rice according to package directions, then fluff with a fork. While the rice cooks, season the 1/2 pound thinly sliced chicken breast with 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from skillet and set aside.
While chicken cooks, prepare the black bean corn salsa: In a small bowl, combine the 1/2 can rinsed and drained black beans, 1/4 cup thawed frozen corn, and 2 tablespoons finely chopped red onion. Stir in 1 tablespoon of the fresh cilantro and 1 teaspoon of the lime juice. Set aside.
To the cooked rice, stir in the remaining 3 tablespoons of fresh cilantro and remaining 2 teaspoons of lime juice. Stir well.
Assemble the bowls: Divide the cilantro-lime white rice between two serving bowls. Top with the Peruvian spiced chicken and a generous spoonful of the black bean corn salsa.

Notes

Adjust lime juice and cilantro to your taste. A touch of hot sauce can be added to the chicken for extra heat.

Nutrition (per serving)

Calories: 490
Protein: 37.5 g
Carbohydrates: 54.2 g
Fat: 13.9 g
Fiber: 10.1 g
Sodium: 750 mg
Saturated Fat: 2.6 g
Sugar: 3.7 g
Cholesterol: 75 mg