Ingredients
2 boneless skinless chicken breasts
1 cup uncooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen and thawed)
1 cup diced tomatoes
1/2 cup diced bell pepper
1/4 cup diced red onion
1 avocado, sliced
1 jalapeño, finely chopped (optional)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon olive oil
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Season chicken breasts with cumin, chili powder, garlic powder, salt, and black pepper. Place on a baking sheet and bake for 20-25 minutes until fully cooked.
While the chicken is baking, rinse the brown rice under cold water. Cook in a rice cooker or according to package instructions
In a medium pan over medium heat, warm olive oil and sauté diced onion and bell pepper for 3-4 minutes until softened.
Add black beans, corn, and diced tomatoes to the pan; cook for another 2-3 minutes to blend the flavors. Season with salt and pepper.
To serve, place cooked rice in a bowl and top with baked chicken, warm black bean mixture, avocado, chopped jalapeño (if using), and cilantro. Squeeze fresh lime juice over the bowl before serving.
Notes
For a lighter version, replace brown rice with cauliflower rice.
Add a handful of shredded lettuce or spinach for added volume and nutrients.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking and Cooking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 65mg