NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/4 cup Black Beans

1/4 cup Corn

1/4 cup Diced Tomatoes

1 medium Red Bell Pepper, diced

1/2 tbsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Season the chicken breast with chili powder, ground cumin, garlic powder, salt, and pepper.

• 3

  Sear the chicken breast for about 3-4 minutes per side until lightly browned and nearly cooked through. Remove from skillet and slice into bite-sized pieces.

• 4

  In the same skillet, add the diced red bell pepper and cook for 2 minutes until slightly softened.

• 5

  Add the cooked brown rice, black beans, corn, and diced tomatoes to the skillet. Stir well to combine.

• 6

  Return the sliced chicken to the skillet and cook for an additional 3-4 minutes until the chicken reaches an internal temperature of 165°F and all ingredients are heated through.

• 7

  Finish by drizzling lime juice over the skillet and stirring to incorporate all flavors.

• 8

  Serve warm and enjoy your Spicy Southwest Chicken and Rice Skillet.