Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 2 cups cooked white or brown rice
- 1 cup black beans (canned or cooked)
- 1 cup salsa (your choice)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup sour cream or Greek yogurt
- 1 avocado, diced or ½ cup guacamole
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper.
- Marinate the Chicken: Add chicken breasts to the marinade and let them soak for at least 30 minutes.
- Cook the Chicken: Heat a skillet over medium heat with olive oil. Cook chicken for about 6-7 minutes on each side until golden and cooked through.
- Warm the Black Beans: In another pan, heat black beans over low heat with a pinch of salt and pepper.
- Assemble the Bowl: Start with rice at the bottom, layer sliced chicken and black beans, then top with salsa, cheese, sour cream/yogurt, avocado/guacamole, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 5g
- Sodium: 840mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg