Description
A delicious and healthy chicken and rice bowl with black beans, corn, and avocado.
Ingredients
Scale
- 1 (5-6 oz) boneless, skinless chicken breast (cut into 1-inch pieces)
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon olive oil
- ½ cup cooked white rice
- ¼ cup corn (frozen or canned)
- ½ cup canned black beans (rinsed and drained)
- ¼ cup pico de gallo (homemade or store-bought)
- ½ small avocado (sliced)
- 1 tablespoon sour cream (optional)
Instructions
- Place the chicken pieces in a bowl. Add the paprika, cumin, oregano, salt, and pepper, then toss until the chicken is evenly coated.
- Heat olive oil in a 10 inch skillet over medium heat.
- Add the chicken in a single layer. Cook for 3 minutes without moving it. Flip and cook another 3 minutes, until browned and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Warm the cooked rice. If using frozen corn, thaw it first and heat it in a small skillet with ½ teaspoon butter until warmed through.
- Add the warm rice to a bowl. Add the cooked chicken, black beans, corn, pico de gallo, sliced avocado, and sour cream. Serve immediately.
Notes
- The pico de gallo can be homemade or store-bought.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg