Description
A vibrant Mexican-inspired one-bowl dish combining smoky grilled corn, tender chicken, and spicy jalapeños over fragrant rice. Ready in 25 minutes with layers of flavor from black beans, lime, and herbs.
Ingredients
1 lb skinless, boneless chicken breasts
1 cup frozen corn (thawed if canned)
1 cup cooked white rice (jasmine or basmati)
1 cup black beans (low-sodium preferred)
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp cumin
1 tsp paprika
1 tsp chili powder
Pinch cayenne pepper (optional)
1/2 cup salsa (mild or medium)
1 lime, juiced and zested
1/4 cup chopped cilantro
Instructions
Rinse and pat dry chicken breasts, season with cumin, paprika, chili powder, and cayenne
Heat olive oil in a large skillet over medium-high, add chicken, and cook 4-5 minutes until golden
Sprinkle garlic over chicken, cook 30 seconds
Add corn, black beans, and jalapeño; cook 2-3 minutes
Reduce heat, stir in rice and salsa, cook 3-4 minutes
Remove from heat, stir in lime juice, zest, and half the cilantro
Top bowls with remaining cilantro before serving
Notes
Substitute serrano pepper for more heat
Use fresh corn kernels in season
Adjust spices to taste
Rinse and drain black beans if canned
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg