Name: Charred Chicken & Black Bean Mexican 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; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper, to taste; 2 (15 oz) cans black beans, drained and rinsed; 2 large red bell peppers; 1 large red onion; 1 cup fresh cilantro, chopped (divided); 2 limes, cut into wedges; 2 cups shredded romaine lettuce; 1 cup salsa (store-bought or homemade)

Charred Chicken & Black Bean Mexican Power Bowls

WarmVanilla4724

These Charred Chicken & Black Bean Mexican Power Bowls are a knockout for anyone seeking serious protein and big Mexican flavors while keeping calories in check. The key to depth and satisfaction is charring the peppers and onion directly over the flame—a classic Mexican technique that infuses smoky complexity without excess fat. Lean grilled chicken breast, hearty black beans, and fresh romaine create a filling, nutrient-dense base, while vibrant salsa, cilantro, and lime bring freshness and punch. This meal is as easy to prep as it is to devour, and it's designed to keep you full, energized, and on track with your weight loss and high-protein goals. Perfect for meal prepping or sharing with family!

Ingredients

Instructions

Preheat a grill pan or outdoor grill to medium-high. While heating, pat chicken breasts dry and rub with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Place the whole red bell peppers and onion (peeled, halved) directly on the grill. Char, turning occasionally, until the skins are blistered and vegetables are tender, about 10 minutes. Remove, let cool slightly, then chop into strips or chunks.
Grill the chicken breasts for 5-7 minutes per side, or until well-charred and cooked through (internal temp 165°F). Rest for 5 minutes, then slice thinly.
Meanwhile, in a saucepan, heat 1 tbsp olive oil over medium heat. Add black beans and a pinch of salt; warm through for 3-4 minutes, stirring occasionally.
Assemble each bowl: Start with a layer of shredded romaine, top with black beans, grilled chicken, charred peppers and onion, a scoop of salsa, and a sprinkle of fresh cilantro. Serve with lime wedges for squeezing over the top.