👩🍳 Instructions
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1
Pat chicken breasts dry and cut into 1-inch pieces. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
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2
Heat a large non-stick skillet over medium-high heat. Add seasoned chicken and cook for 4-6 minutes, flipping halfway, until cooked through and lightly browned. Remove chicken and set aside.
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3
In the same skillet, add rinsed black beans and corn. Cook for 2-3 minutes, stirring, until heated through. Add a splash of water or broth if needed.
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4
To assemble: Divide cooked brown rice or quinoa among four bowls. Spoon warm black bean and corn mixture, then add cooked chicken.
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5
Top each bowl with diced red bell pepper, red onion, and fresh cilantro (if using).
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6
Finish with a dollop of salsa, Greek yogurt/sour cream, and avocado slices. Serve with lime wedges.
💡 Notes
For meal prep, store chicken, bean mixture, and fresh toppings separately. Assemble bowls just before eating. Feel free to add other veggies like spinach or shredded lettuce. Adjust spice levels to your preference.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
38g
Total Fat
13g
Saturated Fat
3g
Carbs
35g
Fiber
8g
Sugar
4g
Sodium
520mg
Cholesterol
85mg
