Description
A fresh and flavorful meal layered with nutritious ingredients, perfect for a healthy lunch or dinner.
Ingredients
Scale
- 1 cup brown rice or quinoa
- 1 lb boneless, skinless chicken breast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- Diced avocado for topping
- Shredded lettuce for topping
- Salsa for topping
- Fresh cilantro for garnish
Instructions
- Start by cooking one cup of brown rice or quinoa according to the package instructions.
- In a skillet over medium heat, season the chicken breast with cumin, chili powder, and salt and pepper.
- Cook the chicken until it is no longer pink in the center, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes, then slice it into bite-sized pieces.
- In a large bowl, combine the cooked rice or quinoa with black beans, corn, and diced tomatoes.
- Toss everything together and season with remaining spices.
- Divide the mixture into individual bowls, and top with sliced chicken, diced avocado, shredded lettuce, and salsa.
- Garnish with fresh cilantro if desired, serve immediately, and enjoy!
Notes
For a vegetarian option, substitute chicken with grilled tofu or extra beans. Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg