Description
A vibrant, satisfying dish featuring marinated chicken, black beans, corn, and a creamy sauce, perfect for a quick dinner or lunch.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup Greek yogurt (or sour cream)
- 1 tablespoon lime juice (for sauce)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste (for sauce)
Instructions
- In a mixing bowl, combine olive oil, chipotle chili powder, cumin, salt, and pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Let marinate for at least 15 minutes.
- Heat a skillet over medium-high heat and add the marinated chicken breasts. Cook for approximately 6-7 minutes on each side until fully cooked (internal temperature of 165°F/75°C). Remove from skillet and let rest before slicing.
- Prepare the creamy sauce by whisking together Greek yogurt, lime juice, garlic powder, smoked paprika, salt, and pepper until smooth.
- In a serving bowl, layer the cooked rice, sliced chicken, black beans, corn, diced bell pepper, cherry tomatoes, and avocado.
- Finish with a drizzle of the creamy sauce and a squeeze of fresh lime juice. Serve immediately.
Notes
For an extra kick, add jalapeños or hot sauce to the creamy sauce. Consider using pre-cooked chicken for a quicker meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 70mg