Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup white or brown rice
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 cup cherry tomatoes, diced
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 6-8 minutes per side. Let rest, then slice.
- Assemble bowls by dividing rice among serving bowls.
- Top rice with grilled chicken, black beans, corn, diced tomatoes, and shredded cheese.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- You can add avocado or sour cream for extra flavor.
- Use cooked quinoa for a gluten-free option.
- Adjust spice levels by adding hot sauce or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop,Assembly
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg