High Protein Chicken and Black Bean Bowl
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, and paprika)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: Cooked brown rice or quinoa for serving
Instructions
- Pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with the taco seasoning, salt, and pepper until every piece is evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and bell pepper. Sauté for about 3 to 4 minutes until the vegetables begin to soften and become fragrant.
- Add the seasoned chicken cubes and minced garlic to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through to an internal temperature of 165°F (74°C).
- Lower the heat to medium. Stir in the rinsed black beans and corn. Cook for another 2 to 3 minutes, just until the beans and corn are heated through and have absorbed the flavors from the pan.
- Remove the skillet from the heat. Squeeze the fresh lime juice over the mixture and sprinkle with the chopped cilantro. Give everything a final toss to combine.