Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Wash and dry the chicken, cut into pieces, and marinate with spices for 30 minutes.
- Cook the rice according to package instructions.
- Heat olive oil in a skillet, add marinated chicken, and cook until no longer pink.
- Add bell pepper and corn to the skillet, sauté until tender.
- Fold in black beans and heat through for 2 minutes.
- Assemble bowls with rice, chicken mixture, avocado, cilantro, and serve with lime wedges.
Notes
- Marinating the chicken longer enhances the flavor.
- Cooking rice in chicken broth adds extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg