Description
A flavorful and nutritious bowl featuring diced chicken, green chiles, and hearty beans, perfect for busy nights or casual gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 can diced green chiles (4 oz, mild or hot)
- 1 cup chicken broth
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp onion powder
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 3 cups cooked rice or quinoa
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 lime, cut into wedges
- Greek yogurt or sour cream (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the seasoned chicken for 6–8 minutes until golden brown.
- Add the minced garlic and sauté for 1 minute.
- Mix in the diced green chiles and spices, coating the chicken.
- Combine the black beans and corn, adding chicken broth, and let it simmer for 5–10 minutes.
- Prepare four serving bowls with rice or quinoa.
- Assemble the chicken mixture over the rice or quinoa in each bowl.
- Top with avocado, cilantro, red onion, and lime juice.
- Serve warm with lime wedges on the side.
Notes
Customize toppings according to your preference. The dish can easily be made vegetarian by substituting chicken with sautéed mushrooms or extra beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg