Mexican · Dinner
Chicken Rice Bowl with Beans
Grilled chicken breast served over cilantro-lime rice with black beans and pinto beans, finished with a fried egg, salsa, avocado and cotija cheese. Combines lean poultry with a double bean base for a fibre-rich, high-protein Mexican-style bowl balancing smoky spice, citrus and creamy toppings.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
702Calories
62.4gProtein
28.9gFat
52.1gCarbs
4.9gSugar
13.8gFiber
1146mgSodium
475mgChol
8.6gSat Fat
1620mgPotassium
210mgCalcium
5.8mgIron
1.1mcgVitamin B12
16mgVitamin C
Goes well with
Mexican Lager (e.g. Corona, Modelo)
local
Horchata de Arroz
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken breast dry and butterfly it to even thickness, then season both sides with cumin, chili powder, smoked paprika, salt and pepper.
2
Sear
Heat olive oil in a skillet over medium-high heat and cook the chicken 4-5 minutes per side until browned and juices run clear when pierced.
3
Rest
Transfer the chicken to a plate and let it rest 5 minutes. Warm the black beans and pinto beans together in a saucepan over medium-low heat until heated through.
4
Plate
Spoon rice into a bowl, top with beans, sliced chicken, fried egg, avocado and cilantro, then scatter salsa and cotija cheese over top and squeeze lime juice across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 1 cup180g cooked white rice
- 1/2 cup90g black beans, cooked
- 1/2 cup90g pinto beans, cooked
- 22 large eggs
- 4 tbsp60g cotija cheese
- 11 avocado
- 4 tbsp4 tbsp cilantro
- 1/2 cup90g tomato salsa
- 2 tbsp30ml lime juice
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
