Mexican · Lunch
Chicken Rice Bowl with Beans (GLP-1)
Grilled chicken breast tops a small bowl of cilantro-lime rice, black beans, sautéed peppers and onion, finished with pico de gallo and a squeeze of lime. Cumin, chili powder and garlic season the chicken and beans, giving a Mexican-style profile in a lighter, protein-forward, high-fibre portion sized for easy digestion.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
38.4gProtein
10.9gFat
41.6gCarbs
3.6gSugar
8.6gFiber
520mgSodium
102mgChol
1.9gSat Fat
980mgPotassium
70mgCalcium
3.4mgIron
0.4mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken dry and season both sides with cumin, chili powder, smoked paprika, minced garlic, salt and pepper.
2
Sear
Heat 1 tsp olive oil in a skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until it reaches 165°F.
3
Rest
Transfer the chicken to a plate and rest 5 minutes so the juices redistribute before slicing.
4
Sauté
In the same skillet, add 1 tsp olive oil and cook the bell pepper and onion over medium heat 4 minutes until softened.
5
Build
Warm the rice and black beans in the skillet with the vegetables over medium-low heat 2 minutes until heated through.
6
Plate
Spoon the rice and beans into a bowl, fan the sliced chicken on top, scatter tomato and cilantro over, squeeze lime juice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless skinless chicken breast
- 2/3 cup130g cooked white rice
- 2/3 cup170g black beans, cooked and drained, about a quarter of a 15 oz can
- 11 bell pepper
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp smoked-paprika
- 2 clove2 clove garlic
- 4 tsp20ml olive oil
- 2 tsp10ml lime juice
- 22 lime wedge, to serve
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black-pepper
