Southwest Chicken & Black Bean Bowl

A vibrant, protein-packed bowl featuring tender chicken, fiber-rich black beans, and colorful vegetables, finished with a tangy lime vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.95/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Kosher

Tags

• no-cook
• healthy
• budget-friendly
• savory
• fresh
• quick

Ingredients

• 12 ounce cooked chicken breast (shredded)
• 15 ounce black beans (rinsed and drained)
• 1 cup canned corn (drained)
• 1 yellow bell pepper (diced)
• 2 green onions (thinly sliced)
• 3 cup romaine lettuce (chopped)
• 1 lime (juiced)
• 3 tablespoon olive oil
• 1 tablespoon white vinegar
• 0.75 teaspoon ground cumin
• 0.75 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 3 cup cooked brown rice

Instructions

1. In a large bowl, combine the cooked chicken breast, rinsed black beans, drained corn, diced yellow bell pepper, and thinly sliced green onions.
2. In a small bowl, whisk together the lime juice, olive oil, white vinegar, ground cumin, smoked paprika, and black pepper to create the dressing.
3. Pour the dressing over the chicken and vegetable mixture. Toss gently to ensure all ingredients are well coated.
4. Divide the chopped romaine lettuce evenly among 3 meal prep containers. Top each with 1 cup of cooked brown rice.
5. Spoon approximately 1 1/2 cups of the chicken and bean mixture over the brown rice in each container.
6. Store tightly covered in the refrigerator for up to 3 days.

Notes

Ensure your cooked chicken breast is plain and unsalted to maintain the low-sodium profile. This bowl is designed for enjoyment either chilled or at room temperature.

Nutrition (per serving)

• Calories: 482
• Protein: 42.4 g
• Carbohydrates: 44.5 g
• Fat: 15.3 g
• Fiber: 13.6 g
• Sodium: 83 mg
• Saturated Fat: 2.1 g
• Sugar: 3.7 g
• Cholesterol: 105 mg