Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup jasmine rice
- 1 can (15 oz) black beans, rinsed and drained
- 2 bell peppers (any colors), sliced
- 2 ripe avocados, sliced
- 1 cup salsa
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar or queso fresco) (optional)
- 1/2 cup sour cream (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper; cook for 6-7 minutes per side until golden brown and fully cooked. Let rest before slicing.
- Cook jasmine rice according to package instructions, adding lime juice and salt while cooking.
- In the same skillet, sauté sliced bell peppers for about 3-4 minutes until slightly soft.
- Assemble the bowl: Start with rice, layer black beans, sautéed bell peppers, and sliced chicken. Top with avocado, salsa, cilantro, cheese (if using), sour cream (if desired), and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 bowl (400g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 90mg