Spicy Chicken and Black Bean Rice Bowls

Name: Spicy Chicken and Black Bean Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 1 cup brown rice (uncooked); 1 can black beans (rinsed and drained); 1 bell pepper (large, diced); 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 1 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 cup chicken broth; 1 lime (cut into wedges for serving); 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (or to taste); 0.25 cup fresh cilantro (chopped, for garnish); 0.25 cup mexican cheese blend (shredded); 0.25 cup greek yogurt (plain)

Zesty chicken, tender black beans, and colorful bell peppers tossed in a smoky spice blend, served over fluffy brown rice with a squeeze of fresh lime for a vibrant and satisfying meal.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 3
Cuisine: Latin
Difficulty: Easy
Cost: $3.43/serving

Dietary

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

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
1 cup brown rice (uncooked)
1 can black beans (rinsed and drained)
1 bell pepper (large, diced)
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
0.5 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 cup chicken broth
1 lime (cut into wedges for serving)
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)
0.25 cup fresh cilantro (chopped, for garnish)
0.25 cup mexican cheese blend (shredded)
0.25 cup greek yogurt (plain)

Instructions

Cook the brown rice: In a small saucepan, combine 1 cup uncooked brown rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the chicken: While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Sauté vegetables: In the same skillet, add 0.5 diced yellow onion and 1 diced bell pepper. Cook for 5 minutes, stirring until softened. Add 2 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1 minute more until fragrant.
Combine ingredients: Stir in 1 can rinsed and drained black beans and 1/2 cup low-sodium chicken broth. Bring to a simmer, then return the cooked chicken to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Cook for another 2-3 minutes to allow the flavors to meld.
Assemble bowls: Divide the cooked brown rice among 3 serving bowls. Top with the spicy chicken and black bean mixture. Garnish with lime wedges and, if desired, 1/4 cup chopped fresh cilantro, 1/4 cup shredded Mexican cheese blend, or 1/4 cup plain Greek yogurt.

Notes

Store the chicken and rice separately for best meal prep results, then combine and reheat when ready to eat. Adjust chili powder for desired spice level.

Nutrition (per serving)

Calories: 668
Protein: 50.7 g
Carbohydrates: 90.7 g
Fat: 11 g
Fiber: 12.1 g
Sodium: 1375 mg
Saturated Fat: 1.4 g
Sugar: 3.5 g
Cholesterol: 107 mg