Name: Charred Chicken & Black Bean Mexican Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs boneless skinless chicken breasts; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp garlic powder; Salt and black pepper to taste; 1 (15 oz) can black beans, drained and rinsed; 1 red bell pepper, quartered; 1 medium zucchini, sliced lengthwise; 1/2 red onion, thickly sliced; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 2 cups romaine lettuce, chopped; 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges

Charred Chicken & Black Bean Mexican Bowl

HeartyVanilla7835

This Charred Chicken & Black Bean Mexican Bowl is your ticket to a high-protein, low-carb, high-fiber dinner that doesn’t skimp on bold Mexican flavors. By charring the vegetables and chicken, you add smoky depth—one of the secrets to restaurant-level Mexican cooking. Black beans provide plenty of fiber and protein, while fresh avocado and lime keep things bright and satisfying. This bowl is colorful, filling, and easy enough for a weeknight, yet impressive enough for company. With every bite, you’ll enjoy juicy chicken, sweet charred veggies, and creamy avocado, all balanced with zesty lime and fresh herbs.

Ingredients

Instructions

Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with olive oil, then season both sides with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
Place the chicken, red bell pepper, zucchini, and red onion on the grill. Char the vegetables and grill the chicken for 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender and nicely charred. Remove from grill and let chicken rest 5 minutes before slicing.
Meanwhile, heat black beans in a small saucepan over low heat until warmed through; season lightly with salt and pepper if desired.
Assemble bowls: Divide chopped romaine among 4 bowls. Top with grilled veggies, cherry tomatoes, black beans, and sliced grilled chicken. Add avocado slices and sprinkle with fresh cilantro.
Serve each bowl with lime wedges for squeezing over the top. Enjoy!