Ingredients
Scale
- 2 chicken breasts, sliced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can black beans, drained
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook rice in chicken broth until fluffy. Set aside.
- Heat olive oil in a skillet over medium heat.
- Season chicken slices with chili powder, cumin, salt, and pepper.
- Cook chicken until browned and cooked through, about 5-7 minutes.
- In a bowl, combine cooked rice, black beans, and diced tomatoes.
- Serve rice mixture in bowls, topped with grilled chicken, shredded cheese, cilantro, and lime juice.
Notes
- Feel free to add avocado slices or jalapeños for extra flavor.
- Use cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg