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

Nutrition

Per serving

538 calories

Protein: 43g; 32% of calories
Carbs: 65g; 49% of calories
Fat: 11g; 19% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Stir in the lime juice and half the cilantro.
While the rice cooks, toss the chicken pieces with the taco seasoning and the remaining salt in a medium bowl until coated.
Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes. Flip and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Add the black beans to the skillet with the chicken. Stir and cook for 2 minutes until the beans are heated through. Meanwhile, toss the tomatoes and red onion in a small bowl with the rest of the cilantro.
Place the lime rice in a shallow bowl. Top with the chicken and bean mixture and finish with the tomato and onion salsa.

Nutrition

Ingredients

Instructions

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