Description
Experience the vibrant flavors of the coast with this wholesome Baja Chicken Bowl. Featuring succulent spice-rubbed chicken breast served over zesty cilantro-lime basmati rice, this dish is packed with proteins and fresh aromatics. Topped with creamy avocado, charred corn, and black beans, it is a perfectly balanced, nutritious weeknight dinner that satisfies the entire family without any heavy sauces.
Ingredients
1.5 lbs chicken breast
1.5 cups basmati rice
1 can black beans, rinsed and drained
2 whole avocados, sliced
1 cup corn kernels
2 tbsp olive oil
3 tbsp fresh lime juice
1 tbsp smoked paprika
1 tsp ground cumin
Salt and black pepper to taste
1/2 cup fresh cilantro, chopped
1 tsp lime zest
Instructions
Season the chicken breasts evenly with salt, pepper, cumin, and smoked paprika.
Heat olive oil in a heavy-bottomed skillet over medium-high heat.
Sear the chicken for six to seven minutes per side until golden brown and cooked through.
Remove chicken from heat and let it rest for five minutes before slicing into thin strips.
Cook the rice according to your preferred method until fluffy and tender.
Fold the chopped fresh cilantro and lime zest into the warm rice.
Char the corn in a separate pan over medium heat until lightly browned.
Divide the cilantro-lime rice equally among four serving bowls.
Top each bowl with sliced chicken, black beans, charred corn, and fresh avocado slices.
Drizzle with fresh lime juice before serving.
Notes
Substitute chicken breasts with thighs for a more moist texture. You can adjust the spice level by increasing or decreasing the smoked paprika and cumin. Store leftovers in an airtight container for up to 3 days, but slice the avocado fresh just before serving to prevent browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 85mg