Name: Chicken and black bean bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup canned black beans, drained and rinsed; 1 tsp olive oil; 2 tsp taco seasoning; 1 medium plum tomatoes, diced; 2 tbsp red onion, finely diced; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

469 calories

Protein: 40g; 35% of calories
Carbs: 57g; 49% of calories
Fat: 9g; 16% of calories

Instructions

Prep 20 min · Cook 15 min

Bring the water and a small pinch of the salt to a boil in a small saucepan. Stir in the rice, cover, and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, combine the diced tomatoes, red onion, lime juice, cilantro, and the remaining salt in a small bowl. Toss to combine and set aside for 10 minutes to let the flavors meld.
Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and taco seasoning. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and opaque in the center. Done when opaque in the center, 165°F.
Add the black beans to the skillet with the chicken. Cook for 2 to 3 minutes, stirring often, until the beans are heated through.
Fluff the rice with a fork and place it in a bowl. Top with the chicken and bean mixture, and finish with the fresh salsa.

Nutrition

Ingredients

Instructions

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