Ingredients
Scale
- 1 pound boneless chicken breasts
- 1 cup brown rice (or quinoa)
- 1 can black beans, rinsed
- Fresh vegetables (bell peppers, corn, cherry tomatoes)
- 1 ripe avocado (for guacamole)
Instructions
- Prepare brown rice according to package instructions (about 20 minutes).
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for about 6 minutes on each side until cooked through.
- Add chopped bell peppers and corn to the pan during the last few minutes of cooking.
- Warm rinsed black beans in a small pot over low heat for about 5 minutes.
- Assemble bowls: layer cooked rice, sliced chicken, vegetable mixture, and black beans.
- Top with guacamole and any additional toppings like salsa or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 85mg