Spicy Chicken Black Bean Bowls
Spicy Chicken Black Bean Bowls
Ingredients
For the Spicy Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
For the Black Beans & Corn
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1/4 red onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For Serving (Optional Toppings)
- 1 avocado, diced
- 1/2 cup sour cream
- 1 jalapeño, thinly sliced
- fresh cilantro, as needed, for garnish
- lime wedges, as needed, for serving
Instructions
- 1
Cook the Rice: In a medium saucepan, combine the long-grain white rice, 2 cups of chicken broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 2
Prepare Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 3
Cook Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 4
Sauté Aromatics: If needed, add a small splash more olive oil to the same skillet. Add the finely diced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min
- 5
Combine Black Beans & Corn: Stir in the rinsed and drained black beans and the drained canned corn. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through.
⏱️ 5 min
- 6
Finish Chicken Mixture: Return the cooked chicken to the skillet with the black bean and corn mixture. Pour in the 1/2 cup of chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min
- 7
Add Freshness: Remove the skillet from the heat. Stir in the 1 tablespoon of freshly squeezed lime juice and 1/4 cup of chopped fresh cilantro.
⏱️ 2 min
- 8
Assemble Bowls: Divide the cooked rice evenly among 4 serving bowls. Spoon the spicy chicken, black bean, and corn mixture over the rice in each bowl.
⏱️ 3 min
- 9
Garnish and Serve: Garnish each bowl with desired optional toppings such as diced avocado, a dollop of sour cream or Greek yogurt, thinly sliced jalapeño, and extra fresh cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Black Bean Bowls
Ingredients
For the Spicy Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
For the Black Beans & Corn
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1/4 red onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For Serving (Optional Toppings)
- 1 avocado, diced
- 1/2 cup sour cream
- 1 jalapeño, thinly sliced
- fresh cilantro, as needed, for garnish
- lime wedges, as needed, for serving
Instructions
- 1
Cook the Rice: In a medium saucepan, combine the long-grain white rice, 2 cups of chicken broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 2
Prepare Chicken: While the rice cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 3
Cook Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 7 min - 4
Sauté Aromatics: If needed, add a small splash more olive oil to the same skillet. Add the finely diced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min - 5
Combine Black Beans & Corn: Stir in the rinsed and drained black beans and the drained canned corn. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through.
⏱️ 5 min - 6
Finish Chicken Mixture: Return the cooked chicken to the skillet with the black bean and corn mixture. Pour in the 1/2 cup of chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min - 7
Add Freshness: Remove the skillet from the heat. Stir in the 1 tablespoon of freshly squeezed lime juice and 1/4 cup of chopped fresh cilantro.
⏱️ 2 min - 8
Assemble Bowls: Divide the cooked rice evenly among 4 serving bowls. Spoon the spicy chicken, black bean, and corn mixture over the rice in each bowl.
⏱️ 3 min - 9
Garnish and Serve: Garnish each bowl with desired optional toppings such as diced avocado, a dollop of sour cream or Greek yogurt, thinly sliced jalapeño, and extra fresh cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
⏱️ 2 min