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

Mexican Chipotle Chicken & Black Bean Bowls

PickledBanana9614

This Mexican Chipotle Chicken & Black Bean Bowl is the perfect weeknight dinner for anyone seeking a protein-packed, dairy-free meal with bold flavors. The chipotle-marinated chicken delivers a smoky, gently spicy punch that pairs beautifully with the creamy avocado and hearty black beans. Layering the ingredients creates a bowl that’s as visually inviting as it is satisfying to eat, with pops of fresh cilantro and juicy tomatoes to keep things vibrant. A squeeze of lime adds a final zing, tying together the flavors and making every bite irresistible. This bowl is as nourishing as it is satisfying—an ideal choice for fueling your healthy goals!

Ingredients

Instructions

Pat the chicken dry and place in a bowl. Toss with olive oil, chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Let marinate for 10 minutes if time allows.
While chicken marinates, prepare the brown rice if not already cooked. Set aside.
Heat a large skillet over medium-high heat. Add chicken pieces and cook for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and let rest 2 minutes.
Warm the black beans in a small saucepan over low heat, stirring occasionally, until heated through (about 3 minutes).
Divide cooked rice among 4 bowls. Top each bowl with cooked chicken, black beans, cherry tomatoes, avocado, and red onion.
Sprinkle cilantro over each bowl. Serve with lime wedges for squeezing over the top.