Description
A quick and easy weeknight dinner featuring seasoned chicken, cilantro lime rice, black beans, corn, and all your favorite burrito bowl toppings.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, avocado
Instructions
- Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken 6-7 minutes per side until cooked through. Let rest, then slice.
- In a saucepan, combine rice and water (or broth). Bring to a boil, reduce heat, cover, and simmer 18-20 minutes until tender.
- Fluff rice with a fork, then stir in cilantro and lime juice.
- Warm black beans and corn (in microwave or skillet) until heated through.
- Assemble bowls: start with cilantro lime rice, top with sliced chicken, beans, corn, and desired toppings.
Notes
For a vegetarian version, substitute chicken with extra black beans or tofu. Adjust spice level with cayenne or hot sauce.
Nutrition
- Calories: 580
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 62g
- Protein: 42g