Southwest Chicken Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Chicken · gluten-free, high-protein
468 cal
35g protein
55g carbs
12g fat
per serving · estimated
Ingredients
- 1 cup Cooked white rice
- 1 cup Cooked chicken breast, shredded
- 1/2 cup Black beans, drained and rinsed
- 1/2 cup Corn kernels
- 1/2 cup Cherry tomatoes, halved
- 1/4 cup Fresh cilantro, chopped
- 1 lime Lime, cut into wedges
- 1/4 cup Shredded cheddar cheese
- 1 tbsp Olive oil
- 1/2 tsp Chili powder
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- Meanwhile, in a small bowl, combine cherry tomatoes, cilantro, and a squeeze of lime juice. Set aside for a fresh salsa topping.
- Warm the cooked rice in the microwave or on the stovetop until hot.
- In the skillet with chicken, add black beans and corn; cook for another 3-4 minutes until heated.
- Divide the rice among four bowls. Top each with the chicken, bean, and corn mixture.
- Sprinkle shredded cheddar cheese over each bowl and let it melt slightly.
- 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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