Name: Mexican Chicken & Black Bean Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast; 2 tbsp olive oil; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 (15 oz) cans black beans, drained and rinsed; 1 cup cooked brown rice; 1 red bell pepper, diced; 1 cup corn kernels (fresh or frozen); 1/2 red onion, diced; 1 lime, cut into wedges; 1/4 cup chopped fresh cilantro

Mexican Chicken & Black Bean Power Bowls

FrozenRadish9573

This Mexican Chicken & Black Bean Power Bowl is designed for muscle-building with a whopping 45g of protein per serving and loads of flavor in every bite! Inspired by high-heat wok cooking, this recipe uses a hot skillet to develop deep, smoky char and keeps everything juicy and vibrant. The combination of seasoned chicken, hearty black beans, sweet corn, and zingy lime brings authentic Mexican flair and satisfying texture. With only one pan and easy-to-find ingredients, it’s perfect for busy weeknights, meal prep, or anyone craving a filling, nutritious dinner that supports your fitness goals.

Ingredients

Instructions

Preheat a large skillet over high heat until just smoking to mimic 'wok hei' for maximum flavor.
While skillet heats, cut chicken breasts into bite-sized chunks. Toss with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Add remaining 1 tbsp olive oil to the hot skillet. Add chicken in a single layer (cook in two batches if needed to avoid overcrowding). Cook undisturbed for 2 minutes, then toss constantly with a spatula or tongs for another 4-5 minutes until browned and cooked through. Remove to a plate and rest.
In the same pan, add diced red onion and bell pepper. Sauté 2-3 minutes until softened, then add corn and black beans. Cook 2 minutes more, stirring to heat through.
Return chicken to the pan, add cooked rice, and toss everything together until well mixed and heated through.
Squeeze juice from half the lime over the mixture and toss. Serve in bowls, garnished with chopped cilantro and extra lime wedges.