Southwestern Chicken Bowls

Hearty bowls featuring seasoned chicken breast, fluffy white rice, black beans, sweet corn, and a zesty salsa, providing a satisfying and flavorful meal with a hint of spice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.11/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat

Tags

• healthy
• budget-friendly
• kid-friendly

Ingredients

• 1 cup white rice
• 1 tablespoon vegetable oil
• 10 ounce chicken breast (cut into 1/2-inch cubes)
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper (freshly ground)
• 0.5 cup black beans (rinsed and drained)
• 0.5 cup canned corn (drained)
• 0.25 cup mild salsa
• 0.25 cup sour cream
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook 1 cup of white rice according to package directions. Set aside.
2. While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with 1/2 teaspoon of chili powder, 1/4 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
3. Cook the chicken, stirring occasionally, until it's cooked through and lightly browned, about 6-8 minutes.
4. In a small bowl, combine the rinsed black beans and drained canned corn.
5. To assemble the bowls, divide the cooked white rice, seasoned chicken, and black bean and corn mixture between two bowls. Top each with 1/4 cup of mild salsa and, if desired, 1/4 cup of sour cream and 2 tablespoons of chopped fresh cilantro.

Notes

You can prepare the chicken and rice ahead of time for even quicker assembly. Adjust chili powder to your preferred spice level.

Nutrition (per serving)

• Calories: 643
• Protein: 41.6 g
• Carbohydrates: 90.3 g
• Fat: 11.2 g
• Fiber: 5.4 g
• Sodium: 976 mg
• Saturated Fat: 1.6 g
• Sugar: 3.8 g
• Cholesterol: 100 mg