Description
A colorful and flavorful meal featuring tender chicken, hearty black beans, and vibrant vegetables, perfect for lunch or dinner.
Ingredients
- 4 pieces Boneless, skinless chicken breasts (or chicken thighs)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika (smoked paprika recommended)
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Ground black pepper
- 1 teaspoon Salt
- 3 cups Cooked white rice (or brown rice)
- 1 can Black beans (drained and rinsed)
- 1 cup Corn kernels
- 1 cup Diced red bell pepper
- 1 cup Diced red onion
- 1/4 cup Fresh cilantro, chopped (optional)
- 1 medium Avocado, sliced
- 2 tablespoons Fresh lime juice (for garnish)
- 1/2 teaspoon Ground cumin (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt.
- Cook chicken for 6-7 minutes per side until fully cooked and golden brown. Remove and let rest.
- In the same skillet, add black beans, corn, red bell pepper, and red onion. Stir and cook for 3-5 minutes until heated through.
- Slice the cooked chicken into strips.
- In bowls, layer cooked rice, black bean mixture, and sliced chicken.
- Top with fresh cilantro, avocado, lime juice, and ground cumin for garnish.
Notes
Feel free to customize the vegetables and adjust spices to match your heat preference. Perfect for meal prep!
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Cuban