Name: Chicken and black bean bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz fresh spinach; 1/2 (15-oz) can black beans, drained and rinsed; 1/2 tsp cumin; 3/4 tsp salt; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 3/4 tsp chili powder; 1 1/2 tsp avocado oil; 1/2 medium tomato, diced; 1 1/2 tbsp red onion, finely diced; 2 tbsp fresh cilantro, chopped; 3/4 tsp lime juice; 2 tbsp avocado, sliced; 2 tbsp water

Nutrition

Per serving

464 calories

Protein: 51g; 43% of calories
Carbs: 33g; 28% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, toss the diced tomato, red onion, cilantro, and lime juice with a pinch of the salt. Set the salsa and the sliced avocado aside.
Rub the chicken breast evenly with the chili powder and half the remaining salt.
Heat the avocado oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque and the internal temperature reaches 165°F. Remove from the pan and let rest for 3 minutes before slicing.
Wipe the skillet and return to medium-low heat. Add the black beans, water, cumin, and the remaining salt. Stir for 2 to 3 minutes until the beans are heated through and the water has mostly evaporated.
Place the fresh spinach in a bowl and top with the warm black beans. Arrange the sliced chicken over the top, then garnish with the fresh salsa and avocado slices.

Nutrition

Ingredients

Instructions

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