Southwestern Chicken & Black Bean Power Bowls

Hearty and flavorful power bowls featuring spiced chicken and black beans, served over fluffy brown rice with a creamy lime-cilantro sauce. Perfect for meal prep and busy weeknights.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.53/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat

Tags

• stir-fry
• healthy
• savory
• comfort food

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil
• 2 teaspoon chili powder
• 2 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 4 clove garlic (minced)
• 2 can black beans (rinsed, drained)
• 1 can diced tomatoes (undrained)
• 1 cup frozen corn
• 1 cup chicken broth
• 1 lime
• 2 cup brown rice (uncooked)
• 1 cup plain Greek yogurt
• 0.5 cup fresh cilantro (chopped)
• 1 avocado (diced)
• 0.5 cup tortilla chips (crushed)

Instructions

1. Cut the chicken breast into 1-inch cubes. In a medium bowl, toss the chicken with 1 tablespoon of the olive oil, 1 teaspoon of the chili powder, 1 teaspoon of the ground cumin, and 1/4 teaspoon of the salt and black pepper. Set aside to marinate while you prepare the other ingredients.
2. Cook the brown rice according to package directions. Fluff with a fork and set aside.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Add the diced yellow onion and red bell pepper to the same skillet. Sauté until softened, about 5 minutes. Stir in the minced garlic, remaining 1 teaspoon of chili powder, and remaining 1 teaspoon of ground cumin. Cook for 1 minute more until fragrant.
5. Add the rinsed and drained black beans, diced tomatoes (undrained), frozen corn, and chicken broth to the skillet. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the juice from half of the lime and 1/4 cup of the fresh cilantro, and season with 1/4 teaspoon of salt.
6. While the bean mixture simmers, prepare the lime-cilantro crema. In a small bowl, whisk together the plain Greek yogurt, the juice from the remaining half of the lime, the remaining 1/4 cup of fresh cilantro, 1 minced garlic clove, and the remaining 1/4 teaspoon of salt until smooth.
7. Return the cooked chicken to the skillet with the black bean mixture. Stir to combine and heat through for 1-2 minutes.
8. To assemble the bowls, divide the cooked brown rice among 6 serving bowls. Top with the chicken and black bean mixture. Drizzle generously with the lime-cilantro crema. Garnish with diced avocado and crushed tortilla chips, if desired.

Notes

Store the chicken and black bean mixture and brown rice in separate airtight containers for up to 3-4 days. Store the lime-cilantro crema separately. Reheat the chicken and rice components, then assemble with fresh crema and optional toppings just before serving for best results.

Nutrition (per serving)

• Calories: 632
• Protein: 44.9 g
• Carbohydrates: 89.5 g
• Fat: 10.5 g
• Fiber: 10.8 g
• Sodium: 1132 mg
• Saturated Fat: 1.6 g
• Sugar: 10.1 g
• Cholesterol: 84 mg