Name: Mexican-Inspired Chicken & Black Bean Protein Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp black pepper; 2 (15 oz) cans black beans, drained and rinsed; 2 cups cooked brown rice; 1 cup pico de gallo (store-bought or homemade); 1/2 cup chopped fresh cilantro; 2 limes, cut into wedges

Mexican-Inspired Chicken & Black Bean Protein Bowls

BakedCinnamon0086

This Mexican-Inspired Chicken & Black Bean Protein Bowl is designed for both flavor and health, perfect for those managing gout and seeking high-protein meals. By brining the chicken first, you lock in moisture and boost tenderness—an essential trick for juicy, delicious protein. The bowls combine lean chicken breast, hearty black beans, and brown rice, all seasoned with classic Mexican spices and brightened with fresh pico de gallo and lime. The result is a colorful, satisfying dinner that comes together quickly and delivers a whopping 66g of protein per serving, making it ideal for active lifestyles or anyone prioritizing protein. Balanced, vibrant, and beginner-friendly, this bowl is bound to become a go-to favorite.

Ingredients

Instructions

Prepare a 6% brine solution by mixing 6 cups of water with 1/3 cup kosher salt. Brine chicken breasts in the solution for 20 minutes while prepping other ingredients. Rinse and pat dry.
Mix chili powder, cumin, smoked paprika, garlic powder, black pepper, and 1/2 tsp salt in a small bowl. Rub spice blend all over the chicken breasts.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then slice thinly.
While chicken rests, heat black beans in a small saucepan with 1/2 tsp salt and 2 tbsp water until warmed through, about 2-3 minutes.
To assemble bowls, divide brown rice among 4 bowls. Top each with sliced chicken, black beans, pico de gallo, and fresh cilantro. Serve with lime wedges for squeezing over the top.