Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup cooked rice
- 1/2 cup black beans
- 1/2 cup corn kernels
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Juice of 1 lime
- Optional: shredded cheese, sour cream, avocado slices
Instructions
- Preheat grill or skillet to medium-high heat.
- Mix chili powder, cumin, paprika, salt, and pepper. Season chicken breasts with the spice blend.
- Cook chicken for 6-7 minutes per side until fully cooked. Let rest, then slice.
- In a skillet, heat olive oil and sauté bell peppers until tender.
- In bowls, assemble rice, black beans, corn, sautéed peppers, and sliced chicken.
- Garnish with cilantro, lime juice, and optional toppings. Serve immediately.
Notes
- You can prepare components ahead of time for quick assembly.
- Adjust spice levels to taste for milder or spicier flavor.
- Use cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg