Chicken and Black Bean Bowl with Salsa

Name: Chicken and Black Bean Bowl with Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Mexican
Ingredients: 5 oz Chicken breast (about 140g, skinless and boneless); 0.5 cup Black beans (canned, rinsed and drained, about 130g); 0.5 cup Cooked brown rice (about 100g); 0.25 cup Salsa (about 60g, store-bought or homemade); 1 tbsp Olive oil (about 14g)

430 kcal · 50 g protein · 10 minutes · 1 servings

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This Chicken and Black Bean Bowl is a nutritious and flavorful meal combining tender chicken breast, hearty black beans, and wholesome brown rice, all topped with fresh salsa. It's a simple, balanced dish perfect for a quick lunch or dinner that satisfies your taste buds and keeps you energized.

430 kcal 50 g protein 10 minutes

Ingredients

Chicken breast 5 oz
Black beans 0.5 cup
Cooked brown rice 0.5 cup
Salsa 0.25 cup
Olive oil 1 tbsp

Method

Prepare the ingredients. Wash your hands thoroughly. Rinse the black beans under cold water and drain them well. If your brown rice is not cooked yet, cook it according to package instructions before starting. Pat the chicken breast dry with paper towels to remove excess moisture.
Tip: Drying the chicken helps it brown better when cooking.
Cut the chicken. Place the chicken breast on a clean cutting board. Using a sharp knife, cut the chicken into bite-sized pieces, about 1-inch cubes. This will help them cook evenly and quickly.
Tip: Use a sharp knife to make clean cuts and avoid tearing the meat.
Cook the chicken. Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot (you can test by flicking a drop of water which should sizzle), add the chicken pieces in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. The outside should be lightly golden.
Tip: Avoid overcrowding the pan; cook the chicken in batches if necessary to ensure it browns nicely.
Warm the black beans. Add the rinsed black beans to the skillet with the cooked chicken. Stir and cook together for 1-2 minutes until the beans are heated through.
Tip: Heating the beans with the chicken allows flavors to meld.
Assemble the bowl. In a serving bowl, place the cooked brown rice as the base. Spoon the chicken and black bean mixture on top. Finish by adding the salsa evenly over the bowl.
Tip: You can garnish with fresh cilantro or a squeeze of lime for extra flavor.

Pro tips

Use a non-stick skillet to reduce the amount of oil needed and prevent sticking.
If you want extra flavor, season the chicken with salt, pepper, and a pinch of cumin or chili powder before cooking.