Description
A nutritious and vibrant Southwest chicken bowl featuring perfectly grilled spiced chicken breast, protein-packed black beans, and sweet corn served over aromatic cilantro-lime brown rice. This meal-prep friendly dish offers a balanced mix of complex carbohydrates and lean protein, making it the perfect healthy lunch or dinner for busy schedules without compromising on bold, earthy flavors.
Ingredients
1.5 lbs Boneless, skinless chicken breast, cubed
1 can (15 oz) Black beans, rinsed and drained
1 cup Corn kernels
2 cups Cooked brown rice
1 tbsp Chili powder
2 tbsp Extra virgin olive oil
1/4 cup Fresh cilantro, chopped
1 tsp Cumin
1 tsp Sea salt
1 Lime, cut into wedges
Instructions
In a medium bowl, whisk together olive oil, chili powder, cumin, and sea salt.
Add the cubed chicken to the bowl and toss until thoroughly and evenly coated.
Heat a large skillet over medium-high heat.
Add the seasoned chicken pieces and sauté for 6-8 minutes until golden brown and cooked through.
Divide the cooked brown rice evenly into four meal prep containers.
Layer the black beans and corn on one side of each bowl.
Distribute the cooked chicken evenly across the four containers.
Garnish each bowl with chopped fresh cilantro and a squeeze of lime juice before serving or sealing.
Notes
Store in airtight containers in the refrigerator for up to 3 days. Add avocado slices or fresh pico de gallo just before serving to maintain freshness. You can substitute brown rice with quinoa for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg