Name: Mexican Chicken & Black Bean Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1 tbsp olive oil; 1 cup uncooked brown rice; 1 (15 oz) can black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 large avocado, diced; 1/2 small red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Mexican Chicken & Black Bean Power Bowls

FruityRadish7674

These Mexican Chicken & Black Bean Power Bowls deliver bold south-of-the-border flavor and a powerhouse of nutrients to fuel muscle growth. Juicy, spice-rubbed chicken packs a protein punch, while fiber-rich brown rice and black beans provide lasting energy and satiety. The fresh tomato-avocado salsa brings brightness and creamy texture, and a squeeze of lime ties it all together. This bowl is satisfying, colorful, and easy to make in under 40 minutes. It’s a perfect meal prep recipe or family dinner that’s as delicious as it is nutritious—ideal for anyone looking to build muscle and enjoy a vibrant, home-cooked Mexican dinner.

Ingredients

Instructions

Cook the rice: Rinse the brown rice under cold water. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until tender.
Season the chicken: While the rice cooks, pat chicken breasts dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, and salt. Rub spice mixture evenly over both sides of the chicken.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side or until cooked through and juices run clear. Transfer to a plate and let rest 5 minutes before slicing thinly.
Prep the toppings: While chicken rests, combine cherry tomatoes, avocado, red onion, and cilantro in a bowl. Squeeze half the lime over the mixture. Season with a pinch of salt and toss gently.
Warm the beans: In a small saucepan over medium heat, add black beans and a splash of water. Stir until heated through, about 2-3 minutes.
Assemble the bowls: Divide rice among 4 bowls. Top with sliced chicken, black beans, and the tomato-avocado salsa. Serve with extra lime wedges for squeezing.