By Sasha Gordanier
Cook the brown rice according to package instructions if not already cooked. Set aside.
In a medium bowl, mix the cumin, chili powder, lime juice, salt, and black pepper. Add the chicken breast to the bowl and coat thoroughly with the spices.
Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 7-8 minutes on each side, until fully cooked. Remove from skillet and let it rest.
In the same skillet, add sliced bell peppers and onions. Sauté them over medium heat for about 5-7 minutes until they are soft and slightly charred. Season with a pinch of salt and pepper.
Slice the cooked chicken breast into thin strips.
In each serving bowl, layer 1/2 cup of brown rice, a portion of the sliced chicken, sautéed bell peppers and onions, 1/3 cup of black beans, and 2 tbsp of salsa.
Top each bowl with slices of avocado and drizzle with extra lime juice if desired.
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This Mexican Main Course Healthy recipe is ready in 40 minutes and features Chicken breast, Brown rice, Bell peppers and other delicious ingredients. Contains 480 calories total.
Cook the brown rice according to package instructions if not already cooked. Set aside.
In a medium bowl, mix the cumin, chili powder, lime juice, salt, and black pepper. Add the chicken breast to the bowl and coat thoroughly with the spices.
Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 7-8 minutes on each side, until fully cooked. Remove from skillet and let it rest.
In the same skillet, add sliced bell peppers and onions. Sauté them over medium heat for about 5-7 minutes until they are soft and slightly charred. Season with a pinch of salt and pepper.
Slice the cooked chicken breast into thin strips.
In each serving bowl, layer 1/2 cup of brown rice, a portion of the sliced chicken, sautéed bell peppers and onions, 1/3 cup of black beans, and 2 tbsp of salsa.
Top each bowl with slices of avocado and drizzle with extra lime juice if desired.
Calories per Serving: 480
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