Description
A delightful dish that combines vibrant flavors of chicken, beans, and spices, perfect for busy weeknights or meal prepping.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 can diced green chiles (4 oz, mild or hot)
- 1 cup chicken broth
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp onion powder
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 3 cups cooked rice or quinoa
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 lime, cut into wedges
- Greek yogurt or sour cream (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the diced chicken with salt and black pepper, then add it to the hot skillet.
- Cook for about 6-8 minutes until golden brown and fully cooked through.
- Add minced garlic and cook for about one minute or until fragrant.
- Stir in diced green chiles, ground cumin, chili powder, and onion powder.
- Add black beans, corn, and chicken broth, then bring to a gentle simmer.
- Divide cooked rice or quinoa among four bowls.
- Spoon the chicken mixture over the rice or quinoa in each bowl.
- Top each bowl with sliced avocado, red onion, cilantro, and lime juice.
- Serve warm and enjoy!
Notes
Customize with additional toppings like shredded cheese or jalapeños. Best served warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Southwest, Bowl, Chicken, Healthy, Easy Dinner, Meal Prep