Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz)
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed
- 1 cup fresh corn
- 2 chipotle peppers in adobo sauce (adjust to taste)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 cup sour cream or Greek yogurt
- 2 cups lettuce or spinach, chopped
- 1 avocado (optional)
Instructions
- Cook the rice: In a pot, bring 2 cups of water to a boil. Add 1 cup brown rice and a pinch of salt. Cover and simmer on low for 40-45 minutes until tender.
- Prepare the chicken: Season chicken breasts with salt, pepper, and chopped chipotle peppers. Heat olive oil in a pan over medium heat and cook chicken for about 6-7 minutes per side until golden brown.
- Sauté vegetables: In the same pan, add fresh corn and cook until lightly charred (about 5 minutes). Stir in black beans until heated through.
- Assemble your bowl: Layer cooked brown rice at the bottom of a bowl. Top with sliced chicken, sautéed veggies, shredded cheese, fresh greens, and avocado if desired.
- Add finishing touches: Drizzle sour cream or Greek yogurt over the top and enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 90mg