Name: Mexican chicken and black bean bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain brown rice; 2/3 cup water; 5 oz boneless skinless chicken breast, diced into 1-inch pieces; 1/4 cup canned black beans, drained and rinsed; 1 tsp avocado oil; 1/2 medium zucchini, chopped; 1 tsp chili powder; 1 tsp cumin; 1/4 tsp garlic powder; 3/4 tsp salt; 3/4 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

443 calories

Protein: 40g; 36% of calories
Carbs: 50g; 45% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 30 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with the chili powder, cumin, garlic powder, and half of the remaining salt until evenly coated.
Heat the oil in a 12-inch skillet over medium high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more. Done when opaque in the center, 165°F.
Add the zucchini and black beans to the skillet with the chicken. Season with the remaining salt. Cook, stirring often, for 5 to 6 minutes until the zucchini is tender and beans are hot.
Stir the lime juice into the skillet. Fluff the rice with a fork and plate it topped with the chicken and bean mixture. Garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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