Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, cooked
- 1 cup corn kernels
- 2 large tomatoes, diced
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- 1 lime, sliced
- Sour cream for serving
Instructions
- Season chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat.
- Cook chicken until fully cooked and slightly charred, about 6-7 minutes per side. Rest, then slice.
- Assemble bowls with sliced chicken, black beans, corn, diced tomatoes, and shredded cheese.
- Garnish with chopped cilantro and a squeeze of lime. Serve with a dollop of sour cream.
Notes
- You can prepare the chicken in advance and assemble bowls ahead for quick meals.
- Adjust toppings to your preference; avocado, jalapenos, or hot sauce make great additions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling/Stovetop
- Cuisine: Southwestern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 80mg