Mexican · Lunch
Chicken Rice Bowl with Beans (Low-Calorie)
Grilled chicken breast served over lime-scented brown rice with black beans, pico de gallo, and a light avocado-lime crema. Built for lower calories with minimal added oil, no cheese, and a yogurt-based crema instead of sour cream, while keeping bright Mexican flavours from lime, cumin, and fresh cilantro.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.6gProtein
12.8gFat
31.2gCarbs
3.4gSugar
8.9gFiber
410mgSodium
100mgChol
2.3gSat Fat
980mgPotassium
85mgCalcium
2.9mgIron
0.4mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Pat the chicken breast dry, season both sides with salt, pepper, and cumin, then set aside.
2
Sear
Grill the chicken in a hot grill pan over medium-high heat for 4–5 minutes per side until internal temperature reaches 165°F.
3
Rest
Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
4
Plate
Spoon rice and black beans into a bowl, top with chicken, then scatter tomato, red onion, and cilantro. Mash avocado with yogurt, half the lime juice, and salt into a crema; drizzle over the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g chicken breast, thin cut
- 130g130g cooked brown rice
- 170g170g cooked black beans
- 80g80g tomato
- 4 tbsp4 tbsp red onion
- 70g70g avocado
- 4 tbsp4 tbsp plain low-fat yogurt
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 2 tsp2 tsp olive oil
- 4 tbsp4 tbsp cilantro
- salt, to taste
- black pepper, to taste
