Description
A no-cook-meal alternative with seasoned chicken, rice, beans, and fresh toppings. Packed with protein and fiber for a balanced, customizable Mexican-American meal perfect for weeknights or meal prep.
Ingredients
2 (6 oz each) chicken breasts
2 tbsp olive oil (avocado oil substitute)
1 tsp paprika (smoked paprika for extra depth)
1 tsp cumin (omit if avoiding spices)
½ tsp chili pepper
1 tsp kosher salt
½ tsp black pepper
½ cup cooked white or brown rice (per serving)
½ cup black beans (per serving)
¼ cup corn (per serving)
2 romaine lettuce leaves
1 tomato
1 onion
1 avocado
2 tbsp salsa (lime-accented)
2 tbsp sour cream
Instructions
Cut chicken breasts into 1-inch cubes
Whisk spices and olive oil until combined
Coat chicken pieces evenly
Heat 1 tbsp oil in nonstick skillet over medium flame
Cook chicken 7 minutes per side until 165°F
Cut romaine into 2-inch pieces
Chop tomato and onion into ½-inch dice
Slice avocado into heart-shaped pieces
Cook rice 18-22 minutes as per package instructions
Mix salsa ingredients in bowl until combined
Distribute ½ cup rice, ½ cup beans, and ¼ cup corn into each bowl
Layer romaine, chicken, salsa, and avocado atop grains
Notes
Use boneless skinless chicken breasts for even cooking
Let chicken rest 5 minutes before slicing
Drain beans to reduce sugar content
Customize with additional toppings (e.g., cheese替代品 if non-dairy)
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg