Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup jasmine rice
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 2 limes
- 2 tsp cumin
- 2 tsp chili powder
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- Heat oil in a skillet over medium heat. Season chicken breasts with salt, pepper, cumin, and chili powder. Sauté until golden brown (about 6-8 minutes per side). Remove from skillet and let rest.
- In the same skillet, cook bell peppers and red onion until softened (about 5 minutes).
- Stir in cooked jasmine rice, drained black beans, and lime juice until heated through.
- Layer the rice mixture in serving bowls; top with sliced chicken, corn, and cilantro.
- Finish each bowl with sour cream or Greek yogurt and extra lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 90mg