Name: Chicken and black bean bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 3/4-inch cubes; 1/2 cup canned black beans, drained and rinsed; 1/4 cup brown rice; 1/2 cup water; 1 tsp olive oil; 2 tsp taco seasoning; 1/2 medium tomato, diced; 1/4 cup fresh cilantro, chopped; 1 1/2 tsp lime juice; 1/4 tsp salt

Nutrition

Per serving

481 calories

Protein: 42g; 35% of calories
Carbs: 56g; 47% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 35 min

In a small saucepan, combine the brown rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand covered for 5 minutes.
In the last 10 minutes of the rice resting, toss the chicken cubes with the taco seasoning and the remaining salt. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and sear, turning occasionally, for 6 to 8 minutes. Done when no pink remains in the center, 165°F.
Add the black beans to the skillet with the chicken. Cook for 2 minutes until the beans are heated through. Stir in the lime juice and remove from the heat. Taste the mixture and add a squeeze more lime if needed. Spoon the cooked rice into a bowl and top with the chicken and bean mixture. Garnish with the diced tomatoes and fresh cilantro.

Nutrition

Ingredients

Instructions

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