Sautéed Chicken and Black Bean Bowls

Tender chicken and savory black beans sautéed with onions and bell peppers, seasoned with a zesty blend, served over fluffy rice with avocado slices.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.20/serving

Dietary

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

Tags

• quick
• healthy
• savory
• tangy
• fresh
• comfort food

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 can black beans (rinsed and drained)
• 2 package pre-cooked white rice
• 2 avocados (sliced)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
2. Add the chopped yellow onion and red bell pepper to the same skillet. Cook for 3-5 minutes, stirring, until vegetables are tender-crisp.
3. Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return the cooked chicken to the skillet. Add the rinsed and drained black beans. Stir well to combine all ingredients and heat through for 2-3 minutes.
5. While the chicken and beans heat, prepare the pre-cooked white rice according to package directions.
6. Serve the chicken and black bean mixture over warm white rice, topped with sliced avocado.

Notes

Add a squeeze of lime juice before serving for extra brightness, if desired.

Nutrition (per serving)

• Calories: 480
• Protein: 37 g
• Carbohydrates: 44 g
• Fat: 18 g
• Fiber: 9 g
• Sodium: 720 mg
• Saturated Fat: 4.5 g
• Sugar: 3 g
• Cholesterol: 105 mg