Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 1 avocado, sliced
Instructions
- Prepare your ingredients: Chop the bell peppers and onion; rinse the black beans.
- Cook the rice: In a pot, combine brown rice with 2 cups water. Bring to a boil, then reduce heat and simmer for 40-45 minutes.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook for about 6 minutes per side until browned.
- Sauté vegetables: Remove chicken from skillet; add bell peppers and onion to sauté until softened (about 5 minutes).
- Combine everything: Slice chicken and return it to the skillet with black beans; stir until heated through.
- Assemble your bowls: Spoon rice into bowls, top with chicken mixture, and finish with sour cream, salsa, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 32g
- Cholesterol: 80mg