American · Breakfast
Southwest Chicken Breakfast Bowl
Diced chicken breast seared with smoked paprika and cumin, layered over seasoned brown rice with black beans, roasted corn, avocado, and pico de gallo. Topped with a soft fried egg, shredded Monterey Jack, and cilantro, then finished with a squeeze of lime for a savory Southwest morning bowl.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
773Calories
66.2gProtein
33.1gFat
56.9gCarbs
4.8gSugar
14.4gFiber
1017mgSodium
339mgChol
8.8gSat Fat
892mgPotassium
285mgCalcium
3.8mgIron
0.3mcgVitamin B12
48.2mgVitamin C
gluten-free
protein-rich
high-fiber
sweet-heat
hidden-gems
breakfast-smoothies
breakfast
gluten-free
Instructions
1
Prep
Dice the chicken and toss with smoked paprika, cumin, and salt in a bowl until each piece is evenly coated.
2
Sear
Heat half the olive oil in a skillet over medium-high and cook the chicken 6 to 8 minutes, turning, until browned with no pink inside.
3
Char
Add the corn to the same skillet over medium-high and cook 2 to 3 minutes until the kernels take on brown spots and smell toasty.
4
Fry
Wipe the skillet, add remaining oil over medium, and fry the egg 2 to 3 minutes until the white sets but the yolk still jiggles.
5
Plate
Spoon brown rice into a bowl, arrange chicken, black beans, corn, sliced avocado, and egg, then scatter cheese, pico, sliced jalapeno, cilantro, and squeeze lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1 1/2 cup280g cooked brown rice
- 2/3 cup170g cooked black beans, drained
- 2/3 cup110g corn kernels
- 11 avocado (150g)
- 22 large eggs
- 2 oz56g Monterey Jack cheese
- 1/2 cup120g pico de gallo
- 11 small jalapeno (14g)
- 4 tbsp4 tbsp cilantro
- 11 lime (60g)
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
