Mexican · Dinner
Chicken Rice Bowl with Beans
Pan-seared chicken thigh rubbed with cumin and chili powder, served over lime rice and black beans with fresh avocado, tomato, and crumbled cotija cheese. Charred onion and cilantro add brightness, finished with a lime wedge for squeezing.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
615Calories
47.8gProtein
26.1gFat
47.3gCarbs
3.9gSugar
11.4gFiber
915mgSodium
198mgChol
6.8gSat Fat
1280mgPotassium
150mgCalcium
4.3mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Mince the garlic, thinly slice the onion, dice the tomato, slice the avocado, and chop the cilantro. Pat the chicken dry and coat with cumin, chili powder, smoked paprika, salt, and pepper.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear chicken 6–7 minutes, turning occasionally, until browned and cooked through.
3
Rest
Let the chicken rest 5 minutes off heat.
4
Plate
Layer rice and beans in a bowl, top with chicken, arrange avocado and tomato alongside, scatter cheese and cilantro over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp30ml olive oil
- 1 cup180g cooked white rice
- 2/3 cup85g, about a third of a 15 oz can black beans
- 11 avocado
- 4 tbsp40g tomato
- 2 tbsp20g cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
