NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup black beans

0.25 cup red bell pepper

0.25 cup red onion

0.13 whole avocado

1 tsp olive oil

0.5 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp lime juice

2 tbsp salsa

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with ground cumin, chili powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, add the chopped red bell pepper and red onion, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  Warm the cooked brown rice and rinsed black beans in a small pot or microwave until heated through.

• 7

  Assemble the bowl by placing the brown rice at the base, then topping with the black beans, sautéed vegetables, and sliced chicken.

• 8

  Garnish the bowl with the avocado slice, fresh cilantro, lime juice, and salsa before serving.