Ingredients
Scale
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Sour cream and shredded cheese for topping
- Sliced jalapenos and sliced green onions for garnish
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then dice.
- In bowls, layer rice, sliced chicken, black beans, corn, diced tomatoes, and red onion.
- Top with cilantro, lime wedges, sour cream, cheese, jalapenos, and green onions. Serve immediately or store for meal prep.
Notes
- You can substitute grilled shrimp or tofu for chicken for a vegetarian option.
- Adjust spice levels with extra jalapenos or hot sauce.
- Prepare ingredients in advance for quick assembly during busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop, Meal Prep
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg