Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon 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
- 1/2 cup shredded cheese
- Fresh cilantro for garnish
- Lime wedges for serving
- Crispy tortilla strips for topping
Instructions
- Preheat grill or skillet over medium-high heat.
- In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub mixture onto chicken breasts.
- Cook chicken for 6-7 minutes per side until fully cooked. Let rest, then slice.
- In bowls, layer cooked rice, black beans, corn, and sautéed peppers.
- Add sliced chicken on top, sprinkle with cheese, and garnish with cilantro.
- Drizzle with lime juice and top with crispy tortilla strips before serving.
Notes
- You can substitute the chicken with shrimp or tofu for variety.
- Use quick-cooking rice to save time.
- Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling,Stovetop,Meal Prep
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 460 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg