Description
A quick and delicious meal combining tender chicken, fresh veggies, and spices, perfect for busy days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 cup cooked rice or quinoa
- 1 bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 avocado, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, combine the cooked chicken, corn, rice or quinoa, bell pepper, black beans, and red onion.
- Add the chili powder, cumin, salt, and pepper. Mix well to combine.
- Divide the mixture into serving bowls.
- Top with diced avocado and fresh cilantro.
- Serve with lime wedges on the side.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be enjoyed cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken bowl, quick meal, healthy, gluten-free, easy recipe