Name: Mexican Grilled Chicken & Black Bean Rice Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts (about 4 large breasts); 2 tbsp olive oil; 2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 1/2 tsp kosher salt; 1 cup uncooked long-grain white rice; 1 (15 oz) can black beans, drained and rinsed; 1 1/2 cups fresh or frozen corn kernels; 1 large red bell pepper, diced; 2 limes (1 zested and juiced, 1 sliced for serving); 1/2 cup chopped fresh cilantro; 1/2 cup nonfat Greek yogurt (for topping)

Mexican Grilled Chicken & Black Bean Rice Bowls

FruityGrape7475

These Mexican Grilled Chicken & Black Bean Rice Bowls are designed for maximum protein and flavor, delivering nearly 60 grams of protein per serving with a perfect balance of carbs and vibrant, zesty taste. Juicy grilled chicken—infused with a smoky chili-cumin rub—sits atop fluffy lime-cilantro rice, surrounded by sweet corn, tender black beans, and charred peppers. A cool dollop of Greek yogurt adds creaminess, while fresh limes and cilantro tie everything together. This bowl is hearty, super satisfying, and simple enough for any home cook to master, making dinner both exciting and nutritious.

Ingredients

Instructions

Pat chicken breasts dry and rub with olive oil. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, and salt. Season both sides of chicken evenly with spice blend. Let rest while you prep other ingredients.
Cook rice according to package directions. While rice cooks, heat a grill pan or large skillet over medium-high heat.
Grill chicken breasts 5-7 minutes per side, or until cooked through and juices run clear (internal temp should be 165°F). Remove from heat, tent loosely with foil, and let rest 5 minutes before slicing thinly against the grain.
While chicken rests, in the same pan or a separate skillet, sauté bell pepper and corn over medium-high heat for 3-4 minutes until slightly charred. Stir in black beans to warm through, about 2 more minutes.
Fluff cooked rice with a fork and fold in lime zest, lime juice, and half the cilantro for brightness.
To assemble bowls: Divide rice among 4 bowls. Top each with sautéed veggies and beans, then arrange sliced chicken over top. Add a dollop of Greek yogurt, sprinkle with remaining cilantro, and serve with lime wedges.
Enjoy your protein-packed, vibrant Mexican bowls!