Name: Chicken and black bean bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 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; 1/2 tsp ground cumin; 1/4 tsp chili powder; 3 1/2 tbsp salsa; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

479 calories

Protein: 43g; 36% of calories
Carbs: 56g; 47% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and 1/8 teaspoon of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, while you cook the chicken.
In a small bowl, toss the chicken pieces with the cumin, chili powder, and 1/4 teaspoon of the salt.
Heat the olive 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 until golden and opaque in the center. Done when opaque in the center, 165°F.
Add the black beans and salsa to the skillet with the chicken. Stir to combine and cook for 2 minutes until the beans are heated through and the salsa is bubbling.
Fluff the rice with a fork and place it in a bowl. Top with the chicken and bean mixture, squeeze the lime juice over everything, and garnish with the fresh cilantro.

Nutrition

Ingredients

Instructions

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