Southwest Chicken Rice Bowl

American · 35 min · Chicken · gluten-free, high-protein

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Ingredients

• 2 cups Cooked white rice
• 2 cups Cooked chicken breast, shredded
• 1 cup Black beans, drained and rinsed
• 1 cup Corn kernels
• 1 cup Cherry tomatoes, halved
• 1/4 cup Fresh cilantro, chopped
• 1 lime Lime, cut into wedges
• 1/2 cup Shredded cheddar cheese
• 2 tbsp Olive oil
• 1 tsp Chili powder
• to taste Salt
• to taste Black pepper

Method

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shredded chicken, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through and slightly browned.
2. Meanwhile, in a small bowl, combine cherry tomatoes, cilantro, and a squeeze of lime juice. Set aside for a fresh salsa topping.
3. Warm the cooked rice in the microwave or on the stovetop until hot.
4. In the skillet with chicken, add black beans and corn; cook for another 3-4 minutes until heated.
5. Divide the rice among four bowls. Top each with the chicken, bean, and corn mixture.
6. Sprinkle shredded cheddar cheese over each bowl and let it melt slightly.
7. Add a spoonful of the tomato-cilantro salsa on top, and serve with lime wedges on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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